See how creamy that hot cocoa is? It’s from Whipped Coconut Cream!! It’s amazing how well the coconut pairs with the Baileys and chocolate. I’ll take it any day over regular whipped cream. Seriously.
Now that we live in the mountains, and are experiencing apocalyptic amounts of snow, hot cocoa and Baileys has been my go-to drink. Especially with whipped coconut cream. How much snow, you might ask? A resort across the Lake had to close one of its lifts because in the last storm, the snow depth was higher than the chairs. They were over 40 feet above the ground.
Thankfully, we’re getting a sunny breather for the next couple of weeks, although I’m not sure how much melting is in our future since the temperatures barely nudge over 30˚F. But at least it’s a reprieve before the next onslaught.
Meanwhile, we’re looking at houses in all this weather. Our days are a combination of hunkering down for a few stormy days, and then when the roads get plowed and re-open, our realtor meets us at various properties. It’s been quite a change after living in the Bay Area for the past 30 years of mild weather. But, and I’m sure you think I’m crazy, I haven’t lost a bit of my excitement over moving here. I just need to make sure I have a stash of Coconut Whipped Cream in the refrigerator at all times, and fixings for hot cocoa on hand.
- 1 cup almond milk (or 2% organic cows milk)
- 2 tablespoons Sillycow Farms Chocolate-Chocolate powder, plus more for dusting on top
- 2 - 4 tablespoons Baileys
- 2 tablespoons Coconut Whipped Cream
- 1 14-ounce can coconut milk (Thai full-fat is best)
- ⅓ cup powdered sugar
- ½ tsp vanilla extract
- Combine the milk and chocolate powder in a tall cup, and heat in the microwave oven. No stirring is necessary - as the milk heats up, the chocolate powder will melt into the liquid.
- Stir in the Baileys, and top with the Coconut Whipped Cream.
- Place the can of coconut milk in the refrigerator overnight.
- Ten minutes before whipping the coconut cream, place a small metal bowl and beaters to a hand mixer in the freezer.
- Remove the can from the refrigerator and open the can. Be sure not to shake the can at all. The cream should be solidified at the top of the can. Carefully spoon it out, using a spoon, and scoop it into the cold bowl. Whip it up for a few minutes with the chilled beaters, until creamy. Add the sugar and vanilla extract. Whip until smooth. You should have enough whipped cream for 4 cups of hot cocoa.
- Use immediately, or cover and store in the refrigerator for up 1 week.
St. Patrick’s Day Recipes
- Smoked Salmon Stuffed Baby Potatoes from The Redhead Baker
- Spinach Feta Rugelach from Mother Would Know
- Hot Cocoa with Baileys and Coconut Whipped Cream (Dairy-Free) from The Wimpy Vegetarian
- Spicy Lamb Cobbler from Spice Roots
- Irish Soda Biscuits with Caraway and Thyme from OMG! Yummy
- Bacon and Leek Irish Colcannon (Gluten-Free) from The Heritage Cook
- Cabbage with Bacon and Cream from All Roads Lead to the Kitchen
- Key Lime Pie with Graham Cracker Crust from That Skinny Chick Can Bake
- Irish Whiskey Cake from Creative Culinary
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.