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
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.
