1/3 cup COLD coconut milk plus 1/3 cup water

1 tsp cocoa powder plus 2 tsp instant coffee

1 cup chipped ice plus 1 tsp raw honey (optional)

1/2 cup full-fat coconut milk, chilled

1/2 tsp vanilla extract

1/2 tsp agave nectar (optional)

1/2 cup heavy cream plus 1-1/2 cups honey

1 Tablespoon butter

1 teaspoon vanilla

1/8 teaspoon salt

Frappe

1/3 cup COLD coconut milk

1/4 cup water

1 tsp cocoa powder

2 tsp instant coffee

1 cup chipped ice

1 tsp raw honey – optional

 

Preparation

Combine all ingredients & blend well in blender. Top with Coconut Whipped Cream & drizzle with Honey Caramel Sauce.

Coconut Milk Whipped Cream

1/2 cup full-fat coconut milk, chilled

1/2 tsp vanilla extract

1/2 tsp agave nectar (optional)

Use COLD coconut milk. Combine all the ingredients in a medium bowl. Using a hand mixer, whip at high speed for a minute or two until it becomes fluffy and whipped cream-like. Can be stored in refrigerator.

Honey Caramel Sauce

1/2 cup heavy cream

1-1/2 cups honey

1 Tablespoon butter

1 teaspoon vanilla

1/8 teaspoon salt

Combine honey and cream in a heavy saucepan. Cook stirring constantly over medium-high heat until it reaches 238°.  Take off the heat, stir in butter, vanilla and salt.   Cool slightly and serve warm, or refrigerate.  Microwave briefly to warm for serving.

 

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