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Coconut Cream Hot Chocolate
SERVES: 2–3 • TOTAL TIME: 15 MINUTES
Ingredients:
400g full-fat coconut milk
200g sweetened condensed milk
60g high-quality dark chocolate, chopped
1 tablespoon cocoa powder
½ teaspoon vanilla extract
½ teaspoon coconut extract
Pinch of sea
salt
2 tablespoons
unsweetened flaked or shredded coconut
Frosting to rim the mugs
Whipped cream or
coconut whipped cream for topping
Marshmallows for topping
Directions:
Add coconut milk, condensed milk and extracts to a saucepan over medium heat, whisking to combine. Stir in salt, cocoa powder and chocolate, whisking again. Once milk has heated and chocolate has melted through, take milk off the stove.
To toast coconut, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes, until golden.
To serve, rim the edges of a mug with some frosting, then dip the rims in the toasted coconut flakes pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.