Frozen Dark Chocolate Smoothie with Whipped Coconut Cream

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I am consistently searching for a sweet little something for those afternoon moments when I can’t seem to distract myself by a long walk, a peek at the ocean (which is nearby), or even a good book. This special recipe came together during one such moment, and with just a few ingredients from my everyday pantry stash!

Drinking chocolate cold is pretty new to me. I love it all hot and rich and smooth, but it’s just as good whizzed up with some ice and made into a super quick dessert. There’s no need for extra sweetener in this charming cup; the chocolate is sweet enough. And with a big spoonful of whipped coconut cream, well, excuse me while I disappear for a moment, with my cup.

Come spring and summer, try icing it up. Also, a box of drinking chocolate and a jar of whipped coconut cream make a pretty snazzy and unique gift.

Thank you to American Heritage Chocolate for providing the chocolate. As always, my opinions and stories are my own.

Dark-Chocolate-Smoothie-Eat-Boutique-2

Frozen Dark Chocolate Smoothie with Whipped Coconut Cream

Makes: 1 smoothie

Ingredients:

  • 1 13-ounce can coconut milk
  • 1 teaspoon light honey
  • 1/2 cup drinking chocolate, plus extra for garnish (I used American Heritage Chocolate, but your favorite extra rich, dark chocolate will do nicely)
  • 1/2 cup boiling water
  • 2 cups ice

Directions:

  1. Place the sealed can of coconut milk in the fridge for 24 hours prior to whipping. Open the can, scoop the cream off the top and into a bowl. Reserve the liquid for another use (like your morning smoothie!)
  2. Add honey to coconut cream and with a hand-blender or electric mixer, whip until lighter and fluffier. Set aside. (On its own, it also makes a great gift to a dairy-free friend or coconut lover.)
  3. Add drinking chocolate to a measuring cup or bowl. Boil a kettle of water. Add 1/2 cup boiling water to drinking chocolate and whisk until well-combined and fully melted. Add chocolate drink and ice to a powerful blender. Blend until smooth, icy and frothy.
  4. Pour tiny glasses of your frozen dark chocolate smoothie and garnish with a spoonful of whipped coconut cream and extra drinking chocolate, if using.
Photos styled and taken by Heidi Murphy/White Loft Studio.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista–shop girl, writer, author, and creative business coach. After hosting pop-up markets for 25,000+ guests, Maggie is working to open her first permanent Eat Boutique–a food-retail concept space with a new way to the very best food–as well as coaching women in food to reach life and business goals. Her second cookbook, A New Way to Food: 100 Recipes to Encourage a Healthy Relationship with Food, Nourish Your Beautiful Body, and Celebrate Real Wellness for Life, will be published by Roost Books on February 5, 2019. 

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