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Prep Time: 2 Minutes Cook Time: 7 Minutes |
Ready In: 9 Minutes Servings: 2 |
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You can get creamed coconut in some Japanese sections of your grocery store. Try to get a kind with no additives. It comes in a solid block and is good in soups, curries, and desserts. I'm sure you could substitute milk for the water and creamed coconut if you really wanted to. Ingredients:
2 cups boiling water |
2 tablespoons cocoa powder (unsweetened of course) |
4 tablespoons unbleached cane sugar |
35 g creamed coconut |
1 dash ground cinnamon |
1/2 teaspoon vanilla extract (optional) |
Directions:
1. Combine cocoa and sugar and mix to get rid of any lumps.
2. Put in a pan with 1/2 cup of the boiling water.
3. Whisk, and simmer gently for 2 minutes, stirring constantly.
4. Dissolve the creamed coconut in remaining water.
5. Add coconut/water to pan and simmer for another minute.
6. Add cinnamon and vanilla if using.
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