Alex Lau
For a more caramel-y depth of flavor (or if you just really love coconut), toast the coconut flakes first and substitute coconut sugar for the organic sugar.
Recipe information
Yield
Makes 2
Ingredients
½
cup cacao nibs
¼
cup unsweetened coconut flakes
¼
teaspoon kosher salt
2
tablespoons organic sugar, divided
1
cup hot coconut milk
1
tablespoon virgin coconut oil, melted
Need to make a substitution?
Preparation
Step 1
Cover cacao nibs, coconut flakes, salt, and 1 Tbsp. sugar with 2 cups boiling water in a medium heatproof bowl. Let steep, uncovered, 5 minutes.
Step 2
Blend cacao nib mixture, coconut milk, coconut oil, and remaining 1 Tbsp. sugar in a blender on high speed until smooth and frothy, about 1 minute. Strain through a fine-mesh sieve, dividing between mugs.