Coconut Tres Leches Hot Chocolate Recipes

Steps:

• In a medium saucepan combine the low fat milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium low heat, stirring occasionally. Whisk in cocoa powder until well combined.
• Remove from heat and stir in the vanilla. You may add more sugar if desired.
• Serve in mugs topped with the whipped cream and chocolate shavings if desired. Enjoy!

Steps:

• Grease and flour a 9x13-inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter and 1 cup of the sugar together until fluffy.
• Add eggs and 1/2 teaspoon of vanilla.
• Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended.
• Pour batter into prepared pan. Bake for 30 minutes.
• When cooked, pierce it in 8 or 10 places with a fork or skewer, and let it cool.
• Combine the whole milk, evaporated milk, and condensed milk.
• Pour over the top of the cooled cake.
• Refrigerate for at least 2 hours before serving.
• Whipped Cream Topping: When ready to serve, combine the whipping cream, remaining vanilla and 1 cup of sugar.
• Spread over top of cake.
• Serve chilled.

Steps:

• Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, water, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake as directed on box for 13x9-inch pan. Cool 5 minutes. With long-tined fork, poke top of hot cake every 1/2 inch, wiping fork occasionally to reduce sticking. In medium bowl, mix milk, 3/4 cup of the whipping cream and the cream of coconut with whisk until blended. Microwave on High about 1 minute 30 seconds or until heated. Carefully pour mixture over top of warm cake. Cover; refrigerate 3 hours or until chilled.
• In small bowl, beat remaining 1 1/4 cups whipping cream with electric mixer on high speed until stiff (do not overbeat). Spread over cake; sprinkle with coconut. Cut cake into squares; serve with any remaining cream mixture from pan. Garnish with kiwifruit. Store covered in refrigerator.