Tag Archive | coconut milk

Clean Eating Coconut Hot Chocolate


Coconut hot chocolate- The gracious Pantry

Coconut hot chocolate- The gracious Pantry

Clean Eating Coconut Hot Chocolate

The gracious Pantry

(Makes approximately 8 servings)

Note: Temperature control and stirring are the secret to getting this right.

Ingredients:

2 (15 ounce) cans light coconut milk

1 cup 100% cocoa (baking chocolate, unsweetened) – Unsweetened Baker’s Chocolate works.

3/4 cup honey

1/2 teaspoon vanilla extract (I used Bourbon vanilla)

Sprinkle of cinnamon over the top (optional)

Directions:

Pour the coconut milk into a pot and turn the heat on medium-low.

Pour in the chocolate and begin stirring. It will melt relatively quickly, but you must stir constantly to avoid it burning on the bottom of your pot.

The more the chocolate melts, the more you can raise the heat. But be sure you NEVER turn the heat up all the way. You don’t want to cook this on high. Medium high should be the highest you go. This should simmer rather than boil.

When everything is melted and nicely combined, quickly stir in your vanilla extract and remove from heat.

Add honey to taste (the above measurement was what tasted good to me. But you can adjust).

Pour into cups and sprinkle with cinnamon if desired.

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Vegan Mexican Hot Chocolate


MEXICAN-HOT-CHOCOLATE-the-minimalist-baker

MEXICAN-HOT-CHOCOLATE-the-minimalist-baker

Vegan Mexican Hot Chocolate

http://minimalistbaker.com/mexican-hot-chocolate-with-coconut-whipped-cream/

Prep time 5 mins

Cook time 5 mins

Total time 10 mins

 

Sweet and slightly spiced Mexican Hot Chocolate with cool, creamy coconut whipped cream.

Serves: 2

Ingredients

2 cups non-dairy milk (I used ½ full fat coconut milk ½ vanilla almond milk)

3 heaping Tbsp cocoa powder, or more for intense chocolate flavor

2-3 Tbsp sugar, depending on your taste

½ tsp cinnamon (I recommend Vietnamese as its sweeter)

¼ tsp each nutmeg and cayenne

½ tsp vanilla extract (optional)

pinch salt (optional)

Instructions

In a small saucepan, bring milk to a low simmer over medium heat.

Add cocoa powder, sugar, salt, vanilla and spices and whisk vigorously to combine.

Serve warm with coconut (or regular) whipped cream and a drizzle of chocolate syrup.

Coconut Whipped Cream

Prep time 1 hour

Total time 1 hour

 

A vegan alternative to traditional whipped cream.

Author: Minimalist Baker

Recipe type: Dessert

Serves: 4

Ingredients

½ can full fat coconut milk

¼ cup powdered sugar (Caster sugar)

½ tsp vanilla extract

Instructions

Place your coconut milk in the fridge overnight or in the freezer for 30 minutes to an hour. Upon removal, be careful NOT to shake the can as you want the cream to remain separated from the liquid.

Open the can and scoop the top layer of cream into a chilled mixing bowl. Whip on medium-high until soft peaks form. (Add a dash of the remaining coconut liquid if it’s too thick.)

Add powdered sugar and vanilla and whip again to combine. Taste and adjust flavor/sweetness accordingly. Serve with hot cocoa and reserve the rest in an airtight container in the fridge for later use. Should keep for several days.