Creamy Coconut Hot Chocolate Food

COCONUT HOT CHOCOLATE

Steps:

• Whisk cocoa into 1/3 cup boiling water.
• In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
• In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

COCONUT HOT CHOCOLATE WITH ALMOND-FLUFF WHIPPED CREAM

Steps:

• Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
• Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
• Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.

COCONUT HOT CHOCOLATE

Steps:

• Bring the milk, cream, and coconut extract to a boil in a medium saucepan over medium heat. Reduce the heat to low and stir in the chocolate. Whisk until smooth and pour into mugs. Stir in coconut liqueur, to taste. Garnish with whipped topping, shaved dark chocolate, and shredded coconut.

COCONUT HOT CHOCOLATE

Steps:

• Pour the milk into a small pan and then place over a medium heat until simmering, stirring so it doesn't scorch. Remove the pan from the heat then add the white chocolate and stir. Once the chocolate has melted, place the pan back on the heat to warm through. Add the coconut-flavoured rum and pour into a mug.
• Garnish with the dark chocolate and a few toasted coconut flakes if you like.