Coconut tres leches hot chocolate | Living the Country Life

Coconut tres leches hot chocolate

December 1, 2010


Lately I’ve been craving coconut for some reason. It could be the fact that I can’t get my Aunt Dollie’s chocolate chip macaroons out of my head. So when I was browsing our sister site, for hot chocolate recipes, I knew I had to try their coconut tres leches hot chocolate.

“Tres leches” is Spanish for “three milks,” and that’s a sure sign that this is a rich, creamy treat. The cocoa was easy to make on the stovetop, and the kids couldn’t get enough. Since it’s so rich, though, I had to limit everyone to one mug. My husband, who generally isn’t a fan of hot chocolate, even liked this recipe. And I thought it was delicious … although it made me really wish I had one of those macaroons to dunk in it. Here’s how to make your own coconut tres leches hot chocolate:

3 cups milk (I used 1%, but you could definitely get by with fat-free since the rest of the ingredients are so rich)
14-ounce can unsweetened coconut milk
1/2 of a 14-ounce can of sweetened condensed milk (2/3 cup)
2 Tbsp. unsweetened cocoa powder
1 tsp. vanilla.

In a medium saucepan, combine the three milks and bring to a simmer over medium-low heat, whisking occasionally. Whisk in cocoa powder until well combined. Remove from heat and stir in vanilla. Serve in mugs with whipped cream and chocolate shavings, if desired. I took a sip of the mixture before the cocoa and vanilla were added, and it was really good, so if you want a hot coconut milk drink, just stop right there.

A word about canned coconut milk: it’s usually found in the Asian food section of the grocery store, and when you open it, you  may find it has separated, with a thick, clay-like layer and a liquid layer. Don’t worry … this is natural. Just put it into the pan and whisk it as the mixture heats, and it will break down fine.

This is definitely a recipe I’ll be making over and over again throughout the winter. Aside from the canned coconut milk, all of the ingredients are staples in the pantry or fridge. I’m making it a point to always have a can or two of coconut milk in my cupboard now, so when the coconut craving strikes again, I’ll be ready! Enjoy!

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