White Hot Chocolate gets paired with toasted coconut in this easy and delicious frozen treat!
This post is sponsored by Blue Diamond Almond Breeze Almondmilk.
The kids have been out of school for exactly two weeks, and we have gone through exactly 50 ice pops. 50! I’m not even sure how it is happening since I never seem to catch any of the kids eating them. When I ask the kids who have been eating the ice pops, they all shrug their shoulders in denial. Our ice pop situation has a serious supply and demand problem; the kids are demanding them, but I’m done supplying them.
Cold White Hot Chocolate
Today I decided to treat the kids (and myself) to a different kind of frozen treat; a tall glasses of frozen white hot chocolate. This is such a fun and simple beverage. I started with white chocolate melted with a little heavy cream. Once the chocolate was cooled, I combined it with Almond Breeze Almondmilk Coconutmilk Blend in my blender. I added brown sugar and vanilla extract along with a helping of toasted coconut! My family LOVES toasted coconut. We can eat toasted coconut from our morning pancakes to our coconut key lime bars for dessert!
Toasted coconut is very simple to make. Arrange your coconut in a single layer on a baking sheet. Place this in a 350-degree oven. Every 5 minutes or so, check on your coconut and stir it a little with a spoon or spatula. Be vigilant on your watch; coconut burns very quickly. I always make extra. Store your toasted coconut for later use.
I found serving the kids cold, creamy and coconutty frozen white hot chocolate was a much better than those watery ice pops. This cold beverage was meant to be enjoyed at the table. It had substance and took time which means it provided me a few extra minutes with the kids. They were my captive audience for a good 5 minutes; that’s priceless!
- 4 oz white chocolate
- 2 tablespoons heavy cream
- 2 ½ cups Almond Breeze Almondmilk Coconutmilk Blend
- 2 tablespoons brown sugar
- 2 teaspoons coconut extract
- 1 cup toasted coconut
- 3 cups of ice
- Place chocolate and heavy cream in a microwave-safe bowl. Heat chocolate for 45 seconds; stir until melted. Allow chocolate to cool to room temperature.
- In a blender, combine almond milk blend, brown sugar, coconut extract, toasted coconut, melted chocolate and ice. Blend until combined.
- Divide mixture between 4 glasses. Top with whipped cream and additional toasted coconut.
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