Holy crap, it’s good.
And you don’t have to do the whole “leave a can of coconut milk in the fridge for x hours and whip to a froth” fiasco.
It's a simple matter to toss together your usual fixings for hot chocolate in a blender with some ice and a can of full-fat coconut milk for the richness you just can’t get with almond or soy milk. A little vanilla for some extra oomph, a squirt of chocolate syrup around the sides to make it pretty and of course some vegan-friendly Real Coconut Whipped Cream.
2 cups ice
1 can full-fat coconut milk
1/2 cup + 2 tablespoons cold water
5 tablespoons pure dutch process cocoa powder
5 tablespoons sugar
1 teaspoon vanilla extract
(Gay Lea) Coconut whipped cream
In a blender, combine all the ingredients except the whipped cream and chocolate syrup. Pulse to break down the big ice chunks, then blend on high until smooth.
Drizzle chocolate syrup on the insides of your serving glasses. Fill with iced chocolate mixture.
Top with coconut whipped cream and more chocolate syrup.
credits to FoodRetro