Twenty five degree weather calls for hot chocolate made with dark chocolate, almond and coconut milk with whipped coconut cream.
Whipped Coconut Cream
2 (13.5-ounce) cans unflavored, unsweetened full-fat coconut milk
1 tablespoon pure vanilla extract
1/3 cup confectioners’ sugar
1 to 4 tablespoons coconut flour
Pour the coconut milk into a glass jar, cover, and chill for several hours, until the layer of cream has risen to the top and solidified. Chill a bowl and beaters of a hand mixer.
Drain off the clear liquid and transfer the cream to the chilled bowl. Beat the cream until thick and fluffy. Add the vanilla, then gradually beat in the powdered sugar and coconut flour, 1 tablespoon at a time, monitoring the flavor and consistency to suit your taste.
Transfer the coconut cream to a storage container, cover, and chill for 2 hours until the mixture firms. Serve chilled.
This recipe appears in my Filet of Soul: AfroVegan cookbook.