2 cans full fat coconut milk
1/2 cup maple syrup
3 tbsp. Cocoa Camino Fair Trade Cocoa Powder
1 can full fat coconut milk
1 tsp. maple syrup
For hot chocolate: pour 2 cans coconut milk into saucepan. Sift in cocoa powder. Whisk in maple syrup. Whisk until mixture is smooth and hot. Pour into mug and top with coconut cream.
For coconut cream: Place coconut milk, small bowl, and egg beaters in refrigerator for about 4 hours. Use the heavy cream portion of the milk (add the liquid portion to the hot chocolate mixture) and whip it with the maple syrup until it thickens. Place a dollop on top of hot chocolate and top with grated dark chocolate if desired. Relax and enjoy!
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