‘Bounty’ Chocolate Coconut Milk

For the last of my three-part Hopps & Woolf featured posts, I would like to share with you all the most deliciously decadent nut milk recipe of all! I’ve always loved the flavour combination of chocolate and coconut as I think it just works so well – the cool, sweet, tropical coconut complements the bitter and chocolately cacao in such a dreamy way that you’ll probably have to save this recipe to your homepage, or print it out to be framed in the kitchen 😉 or of course, you can just memorise it of by heart (which will just naturally happen!) 

 


“BOUNTY” CHOCOLATE COCONUT MILK

Ingredients:

  • 60g coconut shavings, soaked for 4hrs (This can be substituted for 60g hazelnuts which have been soaked for 12hrs, in order to make Chocolate-Hazelnut “Nutella” Milk)
  • 6-8tbsp Creative Nature cacao powder {use code MONI10 for 10% discount off entire order}
  • 2-3tbsp coconut sugar (Optional: omit if you like the taste of unsweetened milk but the cacao is quite bitter on its own)
  • 1L fresh water

 
Method:

  1. Add all the ingredients into your Hopps & Woolf Milk Maker and select Programme 1.
  2. Wait 25 minutes for the milk maker to gently heat, pasteurise and blend the ingredients.
  3. Once the programme is complete and the machine begins to beep to signal your milk is ready, turn off the milk maker at the power and take off the lid. Gently sieve the milk into a jug/ container.
  4. Let it cool down before placing in the fridge, or enjoy fresh and hot!
  5. Consume within 7 days of making.

 
 
Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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