COCONUT TRES LECHES HOT CHOCOLATE
Rich tasting and so delish! Adapted from Better Homes & Gardens magazine. This was entered in the Hot Drinks catagory by Aubrey Shaner from Orem, Ut., and won $400!
Provided by Sharon123
Categories Beverages
Time 10m
Yield 5 1 cup servings, 5 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan combine the low fat milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium low heat, stirring occasionally. Whisk in cocoa powder until well combined.
- Remove from heat and stir in the vanilla. You may add more sugar if desired.
- Serve in mugs topped with the whipped cream and chocolate shavings if desired. Enjoy!
COCONUT TRES LECHES HOT CHOCOLATE
Just a yummy coconut drink
Provided by Opal Jackson-Cakmak
Categories Hot Drinks
Number Of Ingredients 7
Steps:
- 1. In medium saucepan combine fat-free milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium-low heat, stirring occasionally. Whisk in cocoa powder until well-combined. Remove from heat; stir in vanilla. Serve in mugs topped with whipped cream and chocolate shavings.
COCONUT HOT CHOCOLATE
Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.
Provided by Melissa Clark
Categories non-alcoholic drinks
Yield 2 servings
Number Of Ingredients 8
Steps:
- Whisk cocoa into 1/3 cup boiling water.
- In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
- In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.
Nutrition Facts : @context http, Calories 670, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 50 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 43 grams, Sodium 122 milligrams, Sugar 48 grams
COCONUT TRES LECHES CAKE
Tres Leches Cake, popularized in many Latin countries, is one of my favorite cakes; sweet, super moist and rich, but not heavy. It's typically made with a yellow or white cake that gets soaked with three types of milk: evaporated milk, sweetened condensed milk and whole milk or cream, and topped with fluffy whipped cream. I wanted to make a non-dairy version, so I went with a blend of almond and coconut milk and topped it with coconut whipped topping. It gives this cake a tasty and unique flavor twist. I also opted for a box cake mix for the batter to save time. I hope you love it as much as I do!
Provided by Katie Lee Biegel
Categories dessert
Time 11h35m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
- In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
- Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
- Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.
TRES LECHES COCONUT CUPCAKES WITH DULCE DE LECHE BUTTERCREAM
Provided by Food Network
Categories dessert
Time 4h30m
Yield 14 to 16 cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed; add egg yolks 1 at a time, beating until all the yellow disappears. Add the vanilla. Sift together the flour, baking soda and salt. Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.
- In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into cake batter.
- Fill standard paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.
- While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk. Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture. Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. Pour the milk mixture over each cupcake while they are still warm, filling each hole. Refrigerate for 2 hours or overnight before icing.
- For the Buttercream:
- Preheat oven to 425 degrees F. To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil. Place in a larger roasting pan where pie plate can sit flat. Pour hot water into the roasting pan to a depth of about halfway up the pie plate. Place in oven and bake for 1 hour 15 minutes. Remove from oven and let cool. Stir until smooth.
- Place egg yolks in a medium mixing bowl. Stir the sugar, cornstarch, and salt together in a small, heavy saucepan. Whisk in the water first, then the dulce de leche and bring to a boil over medium heat. Boil for 1 minute, whisking constantly. Remove from heat. Gradually whisk the dulce de leche mixture into the 2 egg yolks. Stir in the vanilla. Strain through a wire mesh strainer into a small bowl and set aside to cool completely.
- Beat the butter on high speed in a large mixing bowl until light and fluffy. Beat in the cooled dulce de leche mixture. Beat in the 1 cup powdered sugar until smooth and spreadable.
- Frost each cupcake with a generous amount of dulce de leche buttercream. Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut.
COCONUT TRES LECHES CAKE
Add a tropical twist to your dessert table with this delightful coconut cake that's made with Betty Crocker™ Super Moist™ cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 15
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
- In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
- In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 29 g, Cholesterol 35 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 16 g, TransFat 0 g
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