Ingredients

The following ingredients have 8 Servings
  • 1 14-ounce can full-fat coconut milk ((cream only - see instructions))
  • 1/3 cup dutch process cocoa powder
  • 4 Tbsp raw or granulated sugar
  • 1/2 tsp pure vanilla extract
  • 2 Tbsp Kahlua coffee liqueur*
  • 1 pinch sea salt

Instruction

  • Open your unshaken can of coconut milk (refrigerated or not) and use a spoon to scrape off the top layer of thick cream, reserving the watery, liquid portion for smoothies or other uses.
  • Add cream to a sauce pan over medium-high heat and add cocoa powder. Whisk to combine and cook for a few minutes. Add sugar and salt and whisk - cook until warm and bubbly - 5 minutes. Reduce the heat if you see it getting too bubbly.
  • Remove from heat and add vanilla and Kahlua and whisk to combine. Taste and adjust flavors as needed. You may prefer more Kahlua or vanilla than I did.
  • Transfer to a clean glass jar or bowl to let cool. Once room temperature, cover and refrigerate. Will keep for a couple weeks. Either reheat in the microwave before serving, or warm in a saucepan of simmering water.