Coconut Hot Chocolate

By mamacasma

Nothing takes the chill out of a snowy day like a steaming glass of this Coconut Hot Chocolate. Creamy, rich GOYA® Coconut Milk is sweetened with brown sugar and gently heated with two doses of chocolate: cocoa powder, which builds a chocolaty foundation, and then chopped bittersweet chocolate, which imparts a decadent, silky texture.

Ingredients

• 2 cans (13.5 oz. each) GOYA® Coconut Milk
• 3/4 cup finely chopped Brown Sugar Cane from 1 package (8 oz.) GOYA® Brown Sugar Cane (Panela/Piloncilo) or 3/4 cup packed brown sugar
• 1/8 tsp. salt
• 2 tbsp. unsweetened cocoa powder
• 1 oz. bittersweet chocolate, finely chopped (about 1/4 cup)
• 1/2 tsp. vanilla extract
• Whipped cream (optional)
• Sweetened flaked coconut (optional)

Details

Preparation time 10mins
Cooking time 20mins
Adapted from goya.com

Preparation

Step 1

1. Add coconut milk, brown sugar cane and salt to medium saucepan over medium heat. Whisk until sugar dissolves and milk comes to simmer, about 5 minutes.
2. Reduce heat to medium low. Whisk in cocoa powder and bittersweet chocolate. Cook, whisking constantly, until cocoa powder and chocolate dissolve and mixture is smooth and thick, about 5 minutes more. Whisk in vanilla extract.
3. Divide hot chocolate evenly among serving mugs. Top with whipped cream and shredded coconut, if desired.