Tuesday, November 13, 2012

Allergy free Turkish delight hot chocolate (coconut milk base)

To override the coconut, add that extra tsp of cocoa. Taste test to make sure there isn't any strong coconut flavour remaining before adding the rosewater.

  • ¼ cup coconut milk
  • ¾ cup water
  • 3 large tsps Cocoa
  • 1 tbsp sugar
  • 1 tsp cornflour
  • 3 tsps rosewater essence, or more to taste


  • Combine all but the cornflour and rosewater in a small saucepan and whisk until the cocoa has blended through.
  • Turn the heat onto low and as the hot chocolate heats up tap a tsp full of cornflour over the side of the saucepan.
  • Whisk the cornflour through until evenly combined.
  • Taste test for any coconut flavour remaining. If there is any then add a little more cocoa.
  • Then add the rosewater to taste.
  • Continue whisking until the hot chocolate thickens somewhat.
  • Remove from the heat and pour into a mug.

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