One of the best coffee shop beverages I ever had was a Coconut Cream Mocha. I love coconut and I love the combination of coconut and chocolate. The coconut flavor was so strong and I loved it. I later learned that the strength of the flavor came from a coconut-flavored syrup, but there is still something so appealing about coconut cream. Even though it doesn’t bring a strong coconut flavor, I love that it adds just a hint of it.
In one of my many Whole30 adventures I learned that if you refrigerate a can of coconut milk, the milk and cream separate. The cream sits on top, and if you scoop it out the milk is sitting underneath. It reminds me of my middle school science class where the teacher dyed hot water red and cold water blue, and when she poured them together, the hot water sat on top of the cold water. I was amazed!!! (tbh, I still am.) But now I’m just amazed with coconut milk.
Every time I open a can that’s been in the fridge I have this sense of anticipation as to whether the cream will have separated to the top. And it always successfully separates. But I still have that anticipation every time. Clearly there is so much excitement in my life!
I hope to share with you more allergen-friendly recipes in the coming year. It’s something I’m still learning a lot about, but I know there are a lot of great substitutes so I hope if you have ingredient limitations, you’re still able to enjoy most of the recipes I share. If you have any tips or suggestions for allergen-free baking, I’d love to hear them! (share in the comments!) But otherwise, I’ll keep researching and learning as much as I can about allergen-sensitivities and allergen-free ingredients and do my best to share as much as I can.
In the meantime, cozy up with this slightly coconutty, dairy-free (but definitely NOT Whole30) hot cocoa, and keep the Hot Cocoa Month hygge going!