SERVES

1

INGREDIENTS

200ml coconut milk

40g dark chocolate shavings

For the coconut whipped cream

70g coconut cream, chilled

2 teaspoons icing sugar

METHOD

To make the coconut whipped cream, empty the coconut cream into a bowl, discarding any liquid. Add the icing sugar and whisk together to a firm cream.

To make the hot chocolate, gently heat the coconut milk in a pan over a low to medium heat. Measure the chocolate into a serving cup. When the milk is hot, pour a small amount over the chocolate and mix to form a smooth paste. Add in the remaining milk and stir well. Serve topped with coconut whipped cream.