Best 3 Chocolate Coconut Cocktails Recipes
Indulge in a tropical paradise with our tantalizing array of chocolate coconut cocktails. Embark on a sensory journey as you explore the perfect balance of rich chocolate and creamy coconut flavors, expertly blended with various spirits and liqueurs to create a symphony of taste. From the classic Piña Colada to the exotic Coco Loco and the refreshing Chocolate Coconut Martini, each sip promises a delightful escape. Let your taste buds bask in the harmonious union of chocolate and coconut as you discover your new favorite cocktail.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE COCONUT COCKTAILS
Your guests are going to love the rich chocolate and coconut flavors in these cocktails!
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Dip rims of 4 martini glasses with water; dip rims into chocolate sprinkles. Set aside.
- Add remaining ingredients to martini shaker; shake or stir. Pour into martini glasses.
Nutrition Facts : Calories 360, Carbohydrate 48 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Martini, Sodium 30 mg, Sugar 36 g, TransFat 0 g
COCONUT HOT CHOCOLATE
Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.
Provided by Melissa Clark
Categories non-alcoholic drinks
Yield 2 servings
Number Of Ingredients 8
Steps:
- Whisk cocoa into 1/3 cup boiling water.
- In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
- In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.
Nutrition Facts : @context http, Calories 670, UnsaturatedFat 4 grams, Carbohydrate 59 grams, Fat 50 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 43 grams, Sodium 122 milligrams, Sugar 48 grams
CHOCOLATE-COCONUT BARS
Inspired by a much-loved chocolate-coconut candy bar, these are the perfect spur-of-the-moment treats for the event that almost slipped your mind: Premade sugar cookie dough does half the work for you!
Provided by Food Network Kitchen
Categories dessert
Yield sixteen 2-inch squares
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Cut a piece of foil 9- by 23-inches. Butter the corners and sides of a 9- by 9-inch baking pan. Line the pan with the foil, leaving an overhang on two sides. Fold the overhanging foil to make them doubly thick. (This will make it easier to lift the bar out of the pan.)
- For the topping: Whisk the coconut cream with the egg white and vanilla in a medium bowl. Toss the shredded coconut with the flour in another medium bowl. Stir the shredded coconut mixture into the coconut cream mixture. Set aside.
- For the base: Whisk the flour with the cocoa powder and salt in a small bowl. Put the cookie dough on a clean work surface and dump the flour mixture on top. Knead the flour mixture and dough together until it is dark and homogenous. Sprinkle a little extra flour on the work surface, and use a rolling pin to gently press and roll the dough into a 7- or 8-inch square; don't worry if it cracks a bit. Put the dough in the prepared pan, using your fingers to press it evenly into the sides and corners.
- Scatter the coconut topping evenly over the base, making sure you cover the edges well and being sure not to press down so that the coconut mixture lies on top of the dough. Scatter the chocolate on top and press it lightly into the coconut. Bake until the coconut is a toasted golden brown, the topping seems dry and a toothpick inserted in the center comes out clean, about 30 minutes. Cool completely on a rack before gently lifting out of the pan by the overhanging foil, about 20 minutes. Slice into 16 square bars.
Tips:
- Choose high-quality chocolate: Opt for chocolate with a cocoa content of at least 60% for a rich and decadent flavor.
- Use fresh coconut cream: For the best taste and texture, use full-fat coconut cream from a can. You can also make your own coconut cream by blending unsweetened shredded coconut with water.
- Chill your glasses: Before serving, chill your cocktail glasses in the freezer or refrigerator for at least 30 minutes. This will help keep your drinks cold and refreshing.
- Garnish with flair: Add a finishing touch to your cocktails with garnishes like grated chocolate, toasted coconut, or a sprig of mint. These small details can make a big difference in the overall presentation.
Conclusion:
These chocolate coconut cocktails are the perfect way to indulge your sweet tooth and transport yourself to a tropical paradise. With their rich chocolate flavor, creamy coconut texture, and refreshing taste, these drinks are sure to be a hit at your next party or gathering. So gather your ingredients, grab your blender or shaker, and get ready to create some delicious and unforgettable chocolate coconut cocktails.
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