1 can (113.66-oz) can chilled coconut milk, divided
2 tbsp powdered sugar
3 tsp vanilla extract, divided
1 qt unsweetened coconut milk
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
6-oz bittersweet chocolate (60% cacao)
1/4 tsp kosher salt
3/4 tsp ground cinnamon
toasted coconut for garnish
chocolate shavings for garnish
extra cinnamon for garnish
Without shaking or tilting the can, carefully open the canned coconut milk; remove solidified cream from the top and place in a bowl. Reserve the liquid.
Add 1 teaspoon of the vanilla to the bowl along with the powdered sugar and beat with an electric mixer until medium peaks form, about 3 minutes. Refrigerate until ready to use.
In a medium saucepan, whisk together the remaining of the canned coconut milk, unsweetened coconut milk, granulated sugar and unsweetened cocoa. Bring mixture to a simmer over medium heat, stirring constantly. continue to cook, stirring constantly, until mixture is hot and all sugar is dissolved. This will take about 10 minutes. Remove from the heat.
Whisk the bittersweet chocolate, ground cinnamon, kosher salt, and the remaining 2 teaspoons vanilla.
Pour into mugs and top with the toasted coconut, chocolate shavings, and extra cinnamon for garnish.
Yield: 4 servings
2 tbsp powdered sugar
3 tsp vanilla extract, divided
1 qt unsweetened coconut milk
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
6-oz bittersweet chocolate (60% cacao)
1/4 tsp kosher salt
3/4 tsp ground cinnamon
toasted coconut for garnish
chocolate shavings for garnish
extra cinnamon for garnish
Without shaking or tilting the can, carefully open the canned coconut milk; remove solidified cream from the top and place in a bowl. Reserve the liquid.
Add 1 teaspoon of the vanilla to the bowl along with the powdered sugar and beat with an electric mixer until medium peaks form, about 3 minutes. Refrigerate until ready to use.
In a medium saucepan, whisk together the remaining of the canned coconut milk, unsweetened coconut milk, granulated sugar and unsweetened cocoa. Bring mixture to a simmer over medium heat, stirring constantly. continue to cook, stirring constantly, until mixture is hot and all sugar is dissolved. This will take about 10 minutes. Remove from the heat.
Whisk the bittersweet chocolate, ground cinnamon, kosher salt, and the remaining 2 teaspoons vanilla.
Pour into mugs and top with the toasted coconut, chocolate shavings, and extra cinnamon for garnish.
Yield: 4 servings
I got this recipe and photo from SL ln 2017.
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