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Spiced Coconut Mocha photo
Spiced Coconut Mocha
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 1
Preparation Time: 5 minutes

Combine cocoa, cinnamon, nutmeg, coconut cream concentrate and milk in a small saucepan. Heat gently until hot. Add sweetener to taste and vanilla.

Pour coffee a serving mug and pour the milk over it. Top with whipped cream and sprinkle a little more cinnamon on to serve (if desired).

Recipe courtesy Sarah Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
The coconut oil I buy at my store is like lard and must be heated to be oil. Is there some other coconut oil that is in oil form?
# Posted By edward fultz | 2/18/12 7:21 PM
All coconut oils solidify below 75 degrees F.
# Posted By Sarah:) | 2/18/12 8:14 PM
Use coconut cream, not coconut oil ~ two entirely different products.
# Posted By carolyn | 3/26/12 7:41 PM
Is coconut cream concentrate the same as the canned coconut cream? I couldn't find one that said concentrate. This looks divine, though! Thank you!
# Posted By Barb | 10/31/12 11:23 AM
Barb: No, it isn't. Coconut Cream Concentrate is a product by Tropical Traditions and is closer to peanut butter than coconut milk. If you click on the ingredient it'll take you to the product page.
# Posted By Sarah | 10/31/12 3:53 PM
thank you :)
# Posted By Barb | 10/31/12 4:15 PM
this recipe sounds wonderful can't wait to try.will try 2nite & write review 2morrow
# Posted By Jewels | 11/8/12 9:43 PM
I'm sure it won't be quite the same, but I'll try using full-fat coconut milk in place of the milk. Hopefully that will make up for the lack of the coconut cream I do not have. It looks fantastic!
# Posted By Maija | 1/8/13 5:05 PM
Do you strain the coconut cream? I don't like the grittiness in my drinks. How do you do that if you do?
# Posted By Dona K | 1/9/13 10:24 AM
I've put unsweetened shredded coconut in a blender/food processor which makes a cream/butter consistency. I wonder if this would work since I don't have the coconut cream concentrate.
# Posted By Marisa | 1/9/13 10:29 AM
I had to swap out almond milk for regular milk, but this is great. Love this recipe.
# Posted By Debbi | 1/9/13 8:14 PM
This is a wonderful hot drink on a freezing cold night. I do modify it some -- I think it's a no-brainer to use coconut milk and thus avoiding dairy…or almond milk, etc. I also do not put coffee in so I can have it as a nice bedtime drink. I'm so glad I found this yummy idea for using my coconut cream concentrate. It makes it so creamy and delicious.
# Posted By Diana | 2/4/13 8:58 PM
I love the coconut cream concentrate, in the summer when we have the bbq going, I will make a yummy desert for everyone using it. I take some foil, some bananas, a bit of bailey's irish cream and the coconut cream concentrate. I slice the banana (skin still on) down the length but not all the way through. I make a dish with the foil and place the banana inside, I add a few spoonfuls of baileys and a spoonful of coconut cream concentrate in the sliced area, then wrap the foil tightly around the banana. Pop it on the bbq once folks are eating their main meal and by the time folks are ready for something sweet the bananas are ready. Now a word of warning, the skin will be quite black, but that's ok, you aren't going to eat it...and the cooked banana looks a little on the grey side, but once you taste it, well you'll forgive the less than beautiful appearance of your bbq'd bananas and will serve this again and again.
# Posted By Shelley S | 2/12/13 6:54 PM

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