Toasted Coconut Cocoa


While the subzero temperatures here in Wisconsin are beginning to thaw it isn’t quite bikini and flip flop weather yet.  Until then not much is better on cold day than a cup of hot cocoa  Here is a fun recipe to make with your kids on a cold day that will have you feeling cozy inside in no time.

Toasted Coconut Cocoa


3 cups Unsweetened Coconut Milk

3 tbsp Unsweetened Cocoa Powder

1 tsp pure Vanilla Extract

3 tbsp Honey or 2 tbsp Brown Sugar

1/4 tsp Nutmeg

1 tbsp Unsweetened Shredded Coconut

Whipped Cream (optional)

Place the shredded coconut on a baking sheet and toast in a 350 degree toaster oven or oven for 3-5 minutes, set aside.  Whizz the rest of the ingredients (not including whipped cream) in a blender for a few minutes till mostly combined.  Heat in a saucepan on medium heat until warm.  Top with whipped cream and toasted coconut!  Makes about 3-4 Servings.  Store leftovers in the fridge.

Homemade Whipped Cream


1 cup Heavy Whipping Cream

1 tbsp Honey

1/2 tsp Vanilla

1/4 tsp Cinnamon

Put a metal bowl in the freezer for 10-15 minutes.  Use the bowl to beat the whipping cream till soft peaks form, using an electric mixer.  Add the remaining ingredients and beat until a thick whipped cream is formed, this will take a few minutes.  Store in the fridge or freezer.





Tara is mom to two energetic daughters Bianca and Iyla. Passionate about inspiring others to cook healthy, delicious and allergy-friendly food, she owns Yummy Sprout, which provides healthy culinary adventures through classes and more. Check out Tara has been featured in the Wisconsin State Journal and on Channel 3 WISC-TV on topics including “making your own baby food”, “cooking with kids” and “packing healthy school lunches”. She adores living in Madison and all it has to offer family life. Her favorite ways to spend time include messing up her kitchen while recipe testing, running, yoga, writing, painting, traveling and reading books with her girls.


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