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Toasted Coconut Hot Cocoa

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My mother loves coconut.  Coconut anything.  There is no way I could do Twelve Days of Cocoa and not include coconut in some form.  There is a large coffee chain that had a mocha coconut frozen beverage during the summer and she quickly became addicted.  I mean, um, she rather enjoyed them.  In moderation.

So this one is for you, Mom.  (Yes, I will make this on Christmas Day at your house.)

This cocoa recipe does sort of cheat in that it requires coconut extract instead of fresh coconut.  I have found that adding the coconut extract into the ganache while cooling infuses the flavor without overpowering the beverage.

Kitchen Tip:  When toasting the shredding coconut keep an eye on it.  Unless, of course, you prefer burnt coconut hot cocoa.

Toasted Coconut Hot Cocoa
1 1/2 Tablespoons Coconut Ganache
1 Cup Milk
1 Tablespoon Shredded Coconut (can be found in the baking aisle of your supermarket)

-Mix together ganache and milk until well combined
-Place coconut on baking sheet and toast in 350 degree oven until lightly browned (keep an eye on this as it only takes a few minutes)
-Serve hot in your favorite mug
-Top with toasted coconut

Coconut Ganache
1/2 Cup Heavy Cream, hot
3 Ounces Chocolate, chopped
1/8 Teaspoon Coconut Extract

-Pour hot cream over chocolate
-Gently stir to melt chocolate and mix well
-Add coconut extract just before chocolate is completely melted

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