This recipe for coconut hot chocolate is the best hot chocolate I’ve ever had. I could drink it every day. It’s rich and creamy with a subtle coconut flavor. Topped with crunchy, toasted coconut with a touch of salt, it’s everything you could ever want in one warm, comforting cup.
This recipe calls for solid, dark chocolate NOT cocoa powder. This gives you a creamier, more flavorful hot chocolate that is free from chalky lumps floating on top or glued to the bottom. It’s divine. It’s silky. I could keep going with the adjectives, but I won’t. Just promise me you will try this hot chocolate.
The recipe calls for milk and whipped cream, but you CAN make it dairy-free if that’s what you want. I’ve included substitutions in the recipe. The coconut milk gives this hot chocolate a thick consistency naturally, without the addition of cornstarch, which some recipes call for. You can even add in a touch of dark rum if that’s what you’re in the mood for.
Top your hot chocolate with freshly whipped cream, or marshmallows for a non-dairy version. There’s even a recipe for making whipped cream out of canned coconut milk out there if you want something super-coconutty. Enjoy!
Chop chocolate into pieces. Set aside.
Heat milk, coconut milk, brown sugar, vanilla and 1 pinch of salt in a saucepan over medium-low heat. When the milk just begins to bubble around the edges of the pan, stir in chocolate. Remove from heat and whisk until the chocolate is completely melted and smooth.
Add coconut flakes to a hot skillet on medium heat. Keep an eye on the pan, as the coconut will brown quickly. Toss coconut in the pan to ensure even browning. This should only take 2-3 minutes. Sprinkle with a pinch of salt and remove from heat.
Pour hot chocolate into mugs. Top with freshly whipped cream or marshmallows. Sprinkle with toasted coconut.
We don’t eat a lot of cereal in this house. Breakfast is usually some form of toast with butter, jam and tea. It’s not the most nutritious meal, I know. A few times a week, I’ll scramble up some eggs. On a special occasion, it’s French toast or pancakes with bacon. Something like this coconut quinoa breakfast porridge recipe is a bit on the healthy side for us. I didn’t think my husband would like it, but after scoffing at my “sounds like California” meal, he managed to scarf down the whole bowl.
If you love coconut, this recipe is heaven. There’s coconut three ways. The quinoa cooks until tender in creamy coconut milk; it’s sweetened with coconut sugar and topped with coconut chips. A little seasonal fresh fruit and some chia seeds make this a super healthy meal that is as satisfying as it is delicious.
I topped mine with Danielle Roasted Coconut Chips. These are so incredibly buttery good. Grab them to try if you see them in them in the store. You can use coconut flakes as well. In fact, you could add just about anything to this and it will be good. Here are some of my suggestions:
Rinse quinoa in a strainer. In a medium saucepan, heat coconut milk, quinoa, coconut sugar, salt and nutmeg over medium heat until simmering. Cover and cook on low heat, 15 minutes, stopping to stir a few times. While it is cooking, soak the chia seeds in the 6 tablespoons of milk, water or almond milk. Add the chia seeds and liquid to the quinoa towards the end of cooking, as the coconut milk is absorbed. Add more liquid if needed to get the consistency you want.
Serve with fresh fruit and toasted coconut flakes.
This Asian style tofu coconut curry is a little Thai and a little American organic farmer’s market. It was created out of ingredients I had on hand and ended up being one of those dishes that my family couldn’t get enough of. The leftovers went fast! The creamy coconut curry is comforting with just enough heat and acidity. The textures work wonderfully, with squash-like green papaya, crunchy bean sprouts, soft marinated tofu and just-cooked Swiss chard. If you don’t have some of these ingredients available, I’ve included a variety of substitutions in the recipe.
I happen to have a papaya tree in my yard (well, I HAD one in my yard). It was so full of unripe fruit; it broke in half, leaving me with 30 or so green papayas to get creative with. I found they are delicious roasted, fried, raw and sautéed, like in this dish. Each way of preparing them brings out a different quality of this versatile fruit. I used a very green papaya this time, it should be completely white on the inside and the seeds should be white as well. When cooked, the papaya softens just enough, and the texture becomes like a turnip, taking on the flavor of whatever you cook it in. If you don’t have green papaya, substitute anything starchy like winter squash, pumpkin or sweet potato.
This is an easy dish to prepare, and healthy. The key is to cook each veggie in the right order to keep them fresh and crunchy. Before preparing this dish, remove your tofu from its container, slice it and marinate it overnight. You will be surprised at how delicious and flavorful it will be. One more note: I used yellow curry powder in this dish (not authentic Thai, but easy), accented with some herbs. If you want to be more authentic, use Thai yellow curry paste.
Yield: Serves 4-6
Serve with white or brown rice, or rice noodles.
Remove tofu from the container and slice into 1 inch cubes. Add the tofu to a plastic zip lock bag long with 2 tablespoons of soy sauce, 1 teaspoon of garlic powder, 2 tablespoons of lime juice and a pinch of chili flakes. Shake bag to distribute evenly and place into the refrigerator overnight, turning once. Before cooking, drain the marinade from the tofu and place on a paper towel to dry.
To make the curry, heat 2 tablespoons of oil in a large skillet over medium heat. Add the ginger, garlic and chili flakes and stir until fragrant but not browned. Add the onion, coriander, cumin, turmeric, pepper, bay leaf and curry powder. Cook until the onion is soft, about 5 minutes. Add the coconut milk, stock, fish sauce,1 tablespoon of the soy sauce and brown sugar to the pan and stir to combine. Add the papaya (or substitute) to the pan and cook over medium heat, uncovered, for about 10 minutes.
While the papaya is cooking, heat 1-2 tablespoons of oil in a frying pan on medium high heat. Add the tofu when the oil is hot and let brown, about 5 minutes. Add the remaining tablespoon of soy sauce and cook, turning the cubes, until they are crusted and brown. Remove from the pan and set aside.
Add the Swiss chard to the curry and cook uncovered until wilted, about 5 minutes. Add the bean sprouts, tofu cubes and lime juice and stir for 1 minute. Remove the pan from heat. Remove the bay leaf and garnish with chopped cilantro or basil. Serve over rice or noodles.