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Pecan Coconut Chocolate Milk recipe photo
Pecan Coconut Chocolate Milk
Prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

Servings: 1 serving
Preparation Time: 2 minutes

Add all ingredients except coconut oil to blender. Blend until smooth. With blender still running, slowly drizzle melted/cool coconut oil into mix. Pour into a frosty mug or a large glass, fill with ice and enjoy.

Recipe submitted by Carmen, Clovis, NM

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
What a great combination of pecan and coconut!
# Posted By james brown@toasted pecans | 1/25/12 1:19 AM
Looks like 2 servings to me ,I'm going to half the recipe,
can't wait to make it in the morning.
# Posted By Susan | 2/22/12 6:23 PM
Can you use coconut milk instead regular milk?
# Posted By Kim | 9/29/12 3:46 PM
Yes, you can use any kind of milk you prefer & it's still amazing. We usually make this on our milk day from whatever nut milk we're making, i.e. Almond, hemp, coconut, pecan or cashew milk. This recipe adjusts to your tastes. And when heated gently, this makes the nummiest hot chocolate. Thanks for this amazing recipe. It's truly a winner!
# Posted By CMika | 2/25/14 7:42 PM

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