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May 30, 2016

Toasted Coconut Frozen Hot Chocolate

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One sip of Toasted Coconut Frozen Hot Chocolate made with coconut milk and you’ll be whisked away to paradise. Easily makes two drinks in a blender.


One sip of Toasted Coconut Frozen Hot Chocolate made with coconut milk and you'll be whisked away to paradise. Easily makes two drinks in a blender.

If you’ve been to my blog before last month, you may have noticed a long overdue change. I (finally) hired a designer to freshen up my logo. If you’ve really been paying attention, you may have noticed I also updated my tagline to more accurately describe my recipe style. For the past year, I’ve been struggling with my blog’s point of view. What once started out as recipes made from scratch soon evolved into using a few helpful ingredients such as puff pastry, BBQ sauce, and hummus. Was I still cooking from scratch even though I’m using bottled BBQ sauce? I researched what cooking from scratch meant, and people’s opinions were all over the place. Some said you must make your own condiments from scratch. Some said it was ok because you were still cooking. Some even went as far as saying you must harvest your own wheat and grow your own produce (yikes). Not happy with any of the answers, I kept going with the made from scratch angle. It wasn’t until last week when I bought a bag of croutons for a recipe that I decided it was time to figure out my cooking style once and for all. I asked friends for advice. Again, the opinions were mixed, but there were a few good phrases that popped up – real-life cooking and homemade. Two terms that indeed described my style. Real-life because who’s really going to take the time to make condiments after working all day and homemade because I don’t use convenience foods like cake mix or canned soup. Rest assured my recipes haven’t changed. Rather, I found a better way to describe what I’m about.

And what I’m all about right now is chocolate and coconut milk. For awhile, I went through cans of coconut milk for various recipes, but it’s been awhile since I opened a can. Time to fix that! Last year I made peanut butter frozen hot chocolate. This year I did a variation with Toasted Coconut Frozen Hot Chocolate with coconut milk and coffee, making a frozen mocha. The coffee is mandatory for me, but if you’re not a coffee fan, you can substitute more coconut milk. It tastes like a Mounds bar in liquid form!


One sip of Toasted Coconut Frozen Hot Chocolate made with coconut milk and you'll be whisked away to paradise. Easily makes two drinks in a blender.

This recipe is inspired by Starbucks mocha coconut frappuccino. The first time I had one was in Philadelphia when Dad and I were visiting during a hurricane. Fun times. The rain had finally let up and as we were exploring the city on foot, I wanted something cold to drink. This recipe isn’t meant to be a copycat recipe, although it easily could be. If you’re looking for a hot coffee version of this, check out my toasted coconut mocha recipe.


One sip of Toasted Coconut Frozen Hot Chocolate made with coconut milk and you'll be whisked away to paradise. Easily makes two drinks in a blender.

I know there can be some confusion on what coconut milk to use. I use canned coconut milk, which can be found in the Asian and Latin aisles of your grocery store. Shake it really well before opening so the solid and liquid are mixed together. It should be pourable, just like regular dairy milk. Otherwise, if you use only the solid part, your drink won’t thin out properly.

You’ll have leftover coconut milk, which you can use in Banana Coconut Milk Pancakes, Mango Coconut Margaritas, and Coconut Milk Pops.

Toasted Coconut Frozen Hot Chocolate

Toasted Coconut Frozen Hot Chocolate

Yield: 2 drinks
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 cups ice
  • 1/2 cup canned coconut milk*, room temperature (see Note before measuring)
  • 1/2 cup coffee (or additional coconut milk)
  • 1/2 cup hot fudge sauce (homemade or store bought) + more for garnish
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut, for garnish

Whipped Cream

  • 1/4 cup cold heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon coconut extract

Instructions

  1. In a blender, add the ice, coconut milk, coffee, hot fudge sauce, cocoa powder, sugar, and vanilla. Blend on high until completely smooth. Pour into glasses and top with whipped cream (recipe below). Garnish with toasted coconut and hot fudge sauce.

Whipped Cream

  1. In a large mixing bowl on high speed (with whisk attachment if using a stand mixer), beat together the cream until it starts to thicken. Gradually beat in the sugar and coconut extract then continue beating on high speed until stiff peaks form (when you pull the beater straight up, peaks will form and not fall over). Serve immediately.

Notes

*Canned coconut milk can be found in your grocery store's Asian or Latin aisles. Shake the can well before opening. If the solid and liquid are still separated, whisk together until it's a pourable liquid (just like dairy milk) then measure. If you're using leftover coconut milk that was refrigerated, it needs to be at room temperature. It'll be too thick if used cold.

b]Drinks For Two:[/b] Got leftover coconut milk? Check out my [coconut milk recipes for more ideas.

© Carla Cardello - Homemade In The Kitchen
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Filed Under: Drinks Tagged With: baking chocolate, coconut - shredded, coconut milk, recipes for two, summer

Did you make my recipe?

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Reader Interactions

Comments

  1. Renee - Kudos Kitchen says

    May 31, 2016 at 6:24 PM

    I trust you 100% to bring me something this chocolaty delicious!!!

    Reply
  2. Kayle (The Cooking Actress) says

    May 31, 2016 at 9:16 PM

    I love the logo and tagline!!! and oh heeeeavens this hot chocolate looks so incredible!

    Reply
  3. Susan says

    June 3, 2016 at 6:52 PM

    This recipe sounds absolutely amazing. I would definitely be making my own fudge sauce, because I don’t like the ingredient list for the commercial stuff. And I like your new tag line (I can’t remember the old logo well enough to compare with the new). I know there are some out there who make absolutely everything – including condiments, but even as an old retired person, I think life is too short to do that (I do frequently make my own spice mixes, but that’s simple and takes no time at all).

    Reply
    • Carla says

      June 4, 2016 at 8:58 AM

      All you need to know is the old logo was hideous (ha). I also make my own fudge sauce simply because it’s melting chocolate with a few other ingredients, but I know others use jarred sauce, so I figured I’d let the reader choose. I also make my own spice mixes, but like you said it’s simple plus I usually have all the spices in my pantry anyway. Enjoy!

      Reply

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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