FOR THE POTS DE CREME

1. At least 24 hours before you want to make the pots de creme, place all of the cans of coconut cream in the refrigerator to chill
2. Once the coconut cream has fully chilled, begin by scooping only the hardened cream from the can into a medium saucepan.
3. Gently heat the coconut cream until melted, stirring often. Turn off the heat & steep the earl grey tea in the heated coconut cream for 5 minutes, remove tea bag (squeeze the liquid from the tea bag to extract all of the earl grey flavor)
4. Add the chocolate to the infused coconut cream & gently heat while stirring until the chocolate has just melted. Turn off the heat & continue to stir the mixture until it is perfectly smooth.
5. Fill your serving dishes with the mixture (we used 8oz cocottes, which yields 3 servings, but you could also use ramekins, small mason jars, etc.) Cover each dish & chill in the refrigerator for 1 1/2 hours

FOR THE VEGAN SALTED CARAMEL

1. Scoop only the hardened cream from the chilled can of coconut cream into a medium saucepan along with the sugar
2. Cook over medium heat until simmering, turn down to medium low & cook until reduced in half, stirring often (it took about 30 minutes for our caramel to reduce)
3. Once caramel is finished cooking, remove from heat, add in the vanilla extract & a pinch of salt, stir to combine. Let caramel cool to room temperature before serving (it will thicken up more as it cools)

FOR THE WHIPPED COCONUT CREAM

1. When you are ready to serve the pots de creme, prepare the whipped coconut cream
2. Scoop only the hardened cream from the chilled can of coconut cream into the bowl of a stand mixer (it is best if you chill the bowl ahead of time to keep everything as cold as possible) & whip the cream at high speed for about 4-5 minutes until light & fluffy
3. Top each dish with a dollop of coconut cream, a drizzle of caramel sauce & a sprinkling of flaky salt