Coconut Beverage Recipes

Coconut Cream Hot Chocolate

Cooler whether is coming. In some places it seems like winter’s already here. Hot Cocoa or Hot Chocolate is a classic winter drink that can be easily whipped up at any time. It’s one of my favorite hot drinks, especially topped with a fluffy dollop of vanilla whipped cream.

One of my favorite recipes for Hot Chocolate is the Coconut Cream Hot Chocolate, made with coconut cream concentrate. It’s so unbelievably good that it doesn’t even need extra cream! Me being me however, I will almost always add dairy for that extra creamy richness. See the picture below? It has a bit of heavy cream in it, giving it that milk chocolate brown color.

Coconut Cream Hot Chocolate recipe photo

Don’t let the strange ingredients list turn you off; this is really amazing stuff. Follow it exactly, and do not skip the nutmeg! Use just a tiny pinch of freshly grated nutmeg and trust me; it does make a difference, for the better. Using the exact amount of water is also important. If you use too little it’ll be gritty; too much and it’ll be bland.

If you wanted to make this a high energy drink, simply add a couple tablespoons or so to the mug and enjoy before a workout. If you use virgin coconut oil it’ll add more of a coconutty taste. The drink itself is not very coconutty, but if you wanted it to have more of a coconut taste, add some coconut extract, more coconut cream concentrate, or the oil.

Hot Chocolate isn’t complete without whipped cream though, right?

Coconut Cream Hot Chocolate with whipped cream recipe photo

To make the fluffiest whipped cream, chill your bowl and metal beater(s) in the freezer for at least 10 minutes. Make sure your heavy cream is also well chilled. Pour the desired amount into your chilled bowl and add a bit of vanilla extract and raw honey to taste. I never measure when it comes to whipped cream; everything goes by taste. I know, that’s extremely helpful, huh? Don’t worry though, it’s not that hard.

After you have everything measured out, turn the mixer with your frozen beaters on and whip the cream, starting out on a low speed and working up to a higher speed after about 30 seconds, or when the cream looks bubbly. The cream is done when it stands in stiff peaks. Stiff peaks are when the cream stands up without flopping down when you lift the beaters straight out of the bowl. Some cream should cling to the beaters as well. Be careful though to not over-beat the cream; it only takes a few seconds to go from perfect cream to clumpy stuff. It’s always best to err on the side of under-beaten cream. If you over do it, add more heavy cream to the mix and beat that in. If however, it’s already gotten into the clumpy butter stage, it’s hopeless. Just keep mixing until the butter separates from the buttermilk and then you’ll have fresh butter. 🙂

Some people add the vanilla and raw honey during the last stages of mixing, when the cream is nearing stiff peaks. I usually don’t though; it really doesn’t make that big of a difference.

So tell me, what’s your favorite hot drink?

Sarah Shilhavy

Photos by Jeremiah Shilhavy

Coconut Cream Hot Chocolate

2 teaspoons coconut cream concentrate
2 teaspoons cocoa powder
pinch of nutmeg
¼ teaspoon vanilla extract
dash of salt
1 tablespoon raw honey
milk or cream to taste ? optional
12 oz. boiling water

Put all ingredients except the water into a 12 oz cup. Add water last and stir. Let cool a bit and enjoy!

Coconut Protein Fruit Smoothie

stock photo

Enjoy this sweet, nutritious and delicious breakfast or anytime of the day smoothie.

4-5 oz coconut cream concentrate, melted
6-8 oz orange juice
2 raw eggs
1 whole banana
1 teaspoon fish oil (e.g. cod liver oil, etc. or melted coconut oil)

Melt desired amount of coconut cream concentrate on stove over low heat, stirring constantly.

Place all ingredients together in blender and blend for 30 seconds, until smooth.

Recipe submitted by Mary, Edmonds, WA

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Non-Dairy Coconut-Mocha Coffee Creamer

Non-Dairy Coconut Mocha Coffee Creamer

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 cup Gold Label Virgin Coconut Oil
1 cup Coconut Cream Concentrate
1/2 – 1 teaspoon concentrated stevia powder or honey (or to taste)
2-3 tablespoons organic cocoa powder

Gently soften or melt coconut oil and coconut cream until you can stir them. Add sweetener and cocoa and mix until thoroughly combined.

Pour into small lidded jars and refrigerate so it sets up properly without separating.

To use: Mix one or more spoonfuls into coffee or hot chocolate. Keeps well and is great for traveling.

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

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Coconut-Banana-Carob Smoothie

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This is a quick, high-protein meal or snack that tastes like a dessert.

1 cup plain rice milk, almond milk, or coconut milk*, as needed
1-2 tablespoons carob powder
1 ripe banana, peeled and mashed
1 scoop vanilla whey protein powder
2 tablespoons coconut cream concentrate, warmed slightly if necessary to soften

Blend all ingredients in a blender until smooth.

Makes 1 serving.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Simi, Los Angeles, CA

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Coconut Date Shake

14 oz coconut milk*
2 tablespoons Coconut Cream Concentrate (or more to taste)
Small handful of dates – pits removed (more or less to taste)
2 cups ice (more or less depending on thickness desired)
2 teaspoons coconut oil, melted
Optional: 1/2 cup soaked almonds or Brazil nuts for extra protein. Soak for at least an hour and rinse off water.

Place all ingredients in blender. While blending, pour the coconut oil into the shake in a slowly. Blend all really well for a great, healthy, non-dairy desert or breakfast drink.

*Use 1 teaspoon of coconut cream concentrate for every 6-8 oz of water for coconut cream milk. Mix together and use as directed or make homemade coconut milk.

Recipe submitted by Lara, Indio, CA

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Homemade Coconut Milk

A lot of our recipes call for coconut milk, and we prefer to make our own. Store-bought coconut milk in cans are NOT natural. When we lived in the Philippines we made our own coconut milk from fresh coconuts. Fresh-squeezed coconut milk has a very short shelf life, and whatever is not used immediately will only last a couple of days in the refrigerator. This natural coconut milk will separate very quickly, with the heavier water falling to the bottom and the coconut cream remaining on top.

Coconut milks sold in cans, however, all have some kind of additives and stabilizers in them to stop them from separating like the natural coconut milk does. This could include ingredients like soy lecithin, which some people could have allergies to. Because the amount in the product is so small, the manufacturers may not be required to list it on the can. Since we try to make our recipes as natural and healthy as possible, we prefer this homemade coconut milk recipe which has no additives or stabilizers. It is made with dried coconut (unsweetned) because unless you live in the tropics where coconuts grow, I don’t recommend purchasing fresh coconuts in the stores as they have a very short shelf life, and they are either moldy or have been irradiated to keep them shelf stable.

Homemade Coconut Milk

1 1/2 cups water
7/8 cup dry unsweetened coconut

In a medium-size kettle, heat the water, but do not bring it to a boil.

Place the coconut in a blender and add 1 cup of the hot water.

Blend for 2-3 minutes.

Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.

Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.

Return the coconut pulp to the blender and add the remaining 1/2 cup of hot water. Blend for 1-2 minutes, strain and press through the cheesecloth into the bowl.

Makes about 1 cup

Posted by Sarah Shilhavy

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Banana Coconut Shake

photo by recipe author

2 refrigerated bananas
1/4 teaspoon vanilla extract
2 generous tablespoons honey (or to taste)
1 tablespoon coconut flour
2 cups crushed ice or 1 1/2 cups crushed ice & 1 cup frozen peaches
1 cup coconut flakes
2 cups milk or 1 1/2 cups milk & 1/2 cup heavy cream

Mix all in order given in large blender. Blend on high speed until smooth. Use organic for everything if possible. Enjoy!

Recipe submitted by Lisa, Glendale, AZ

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Coconut Latté

example photo shown

1-2 tablespoons coconut cream concentrate, optional
1-3 tablespoons coconut oil
2/3 cup whole milk
1 cup espresso
2 tablespoons coconut flavored syrup (or desired flavor and amount)

Brew espresso and add flavored sweetener of your choice (or omit) and coconut cream concentrate if using. Pour into serving mugs. Using espresso steamer steam milk and coconut oil to 140 degrees. Add to espresso and enjoy! Recipe submitted by Jerian, Halifax, Canada

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