Are you tired of the same old coffee routine? Looking to add a bit of excitement to your daily cup of joe? Well, look no further! As a barista, I’m here to share with you my latest recipe creation – Coconut Mocha Topping that’s vegan friendly!
This topping is perfect for those who love a sweet and creamy addition to their coffee or for those who want to take their hot chocolate game up a notch. It’s made with rich cocoa powder, luxurious coconut cream, and topped off with crunchy toasted coconut for added texture.
What I love about this recipe is that it’s not just tasty, it’s also incredibly easy to make. With just eight simple ingredients, you can have a delicious vegan topping ready in no time. Plus, this recipe can be customized to fit your preferences; switch up the type of milk or add more cocoa powder for a more decadent flavor.
So whether you’re looking for a new morning coffee treat or something special to wow guests at your next gathering, this Coconut Mocha Topping recipe is sure to be a hit!
Why You’ll Love This Recipe
Are you a lover of coffee and chocolate? Do you also happen to follow a vegan lifestyle? Look no further than this delicious recipe for coconut mocha topping!
One of the main reasons you’ll love this recipe is that it caters to your dietary restrictions without sacrificing taste. This vegan mocha topping is dairy-free, yet still has a creamy and indulgent texture due to the use of full-fat coconut milk and coconut cream. The shredded dried coconut adds the perfect touch of tropical flavor to your morning coffee or afternoon snack.
The combination of coffee and chocolate is a classic pairing that is sure to satisfy your cravings. The dutch-processed cocoa powder provides a rich and decadent taste that perfectly complements the bitterness of the cold coffee. Additionally, the addition of vegan chocolate chips takes this recipe up a notch, providing an extra hit of chocolaty goodness in every bite.
Another reason why you’ll love this recipe is its versatility. The coconut mocha topping can be used in various ways, such as drizzling it over your favorite dairy-free ice cream or using it as a frosting for your next batch of vegan cupcakes. Plus, with the option for substitutions and variations (as seen in section 5), this recipe can fit any preferences or ingredient restrictions you may have.
Overall, if you’re looking for a delicious and vegan-friendly way to enjoy your favorite coffee and chocolate flavors at home, then this coconut mocha topping is definitely worth a try. Don’t miss out on the chance to indulge in this satisfyingly sweet treat!
For the mocha topping:
- Vegan margarine: 8 tablespoons
- Cold coffee: 3 tablespoons
- Dutch processed cocoa powder: 6 tablespoons
- Powdered sugar: 1/2 cup
- Shredded coconut, dried: 1/2 cup
For the coconut whipped cream:
- Full-fat coconut milk (canned): 1 can
- Powdered sugar: 1/4 cup
- Vanilla extract: 1 teaspoon
This recipe requires only eight ingredients to create a luscious and velvety coconut mocha flavor topping! All of them can be found quickly and easily at your local grocery store in the organic section. The vegan margarine will replace butter, while the cold coffee and Dutch processed cocoa powder will add a deep coffee and chocolate flavor to the recipe. The shredded coconut will add an exciting touch of texture to the final result that you are going to love! For the coconut whipped cream, you’ll only need three more ingredients to create a fluffy, creamy texture on top of your dessert. The full-fat canned coconut milk is crucial for this recipe because it contains enough fat and thickness that you need for the recipe which cannot be replaced with other substitutions.
The Recipe How-To
To make the Coconut Mocha Topping, here’s what you need to do:
Step 1: Heat Your Mixture
In a medium saucepan over low heat, melt 8 tablespoons of vegan margarine. Slowly stir in 3 tablespoons of cold coffee until combined.
Step 2: Add Chocolate and Cocoa Powder
Add 6 tablespoons of Dutch-processed cocoa powder and ¾ cup of powdered sugar to the pan, whisking constantly to prevent lumps.
Step 3: Simmer and Stir
Increase the heat and bring the mixture to a simmer. Reduce the heat and whisk constantly for 1-2 minutes until the mixture has thickened slightly.
Step 4: Add Coconut Milk and Shredded Coconut
Stir in 1/2 cup of full-fat coconut milk, 1/2 cup of shredded coconut (dried) with a fork. Continue cooking and whisking for another 1-2 minutes until the shredded coconut has absorbed the moisture.
Step 5: Cool and Store
Remove from heat and let cool before using it as a topping. The coconut mocha topping can be stored in an airtight container in the refrigerator for up to one week or frozen for up to two months.
Enjoy your vegan Coconut Mocha Topping as a delicious addition to your morning coffee, hot chocolate, mousse, ice cream, cupcake, oat bars, chocolate buttercream, chocolate ganache, hot cocoa or even as a spread on toast.
Substitutions and Variations
Are you looking to switch things up in your Coconut Mocha Topping recipe? Luckily, there are plenty of substitutions and variations you can try out to make this recipe even more enjoyable.
Firstly, if you don’t have any vegan margarine on hand, you can substitute it for another dairy-free alternative. For example, coconut oil or olive oil both work well as a replacement. You could also use vegetable shortening or vegan butter as a substitute.
If you’re not a fan of shredded coconut in your topping, try opting for other toppings such as chopped nuts or chocolate chips. You can also switch up the type of coconut milk you use- full-fat coconut milk is best for this recipe but try using canned coconut cream for an ultra-rich topping.
For those looking to cut back on sugar, feel free to adjust the amount of powdered sugar used in the recipe. Maple syrup works as a great alternative sweetener and adds a slight caramel flavor to the topping.
If you’re feeling extra adventurous, why not turn this recipe into a hot fudge sauce by omitting the coffee and adding extra chocolate chips?
Try pairing this Coconut Mocha Topping with different desserts such as brownies, cupcakes, or ice cream sundaes. Don’t be afraid to get creative with this versatile recipe!
Serving and Pairing
The Coconut Mocha Topping (Vegan) Recipe is a versatile and flavorful topping that can be enjoyed with a variety of desserts and sweet treats. Upon making this mocha topping, you will find yourself reaching for it again and again as the creamy coconut meets the rich cocoa and coffee flavors are addictive.
One perfect pairing for serving the Coconut Mocha Topping is to drizzle it over your favorite vegan ice cream flavor or to stir into a bowl of warm, steel-cut oatmeal or vegan granola. This will enhance your breakfast experience with notes of coconut, chocolate, coffee, and warmth. Additionally, this topping can also play well in creating toppings for frosting vegan cakes or cupcakes, adding an additional layer of mocha flavor.
For the coffee lovers out there, mix 2-3 tablespoons of Coconut Mocha Topping along with hot water or plant-based milk to create a creamier version of Coconut Banana Mocha Frappuccino. For those in love with tropical flavors on top of their coffee, sprinkle some toasted coconut on top!
Another pairing option is to spoon over some Coconut Cream or powdered sugar-dusted Chocolate Cake slices with a side of fresh strawberries to balance out the rich flavor profile and textures.
Overall, the possibilities are endless when it comes to creativity in serving the tasty Coconut Mocha Topping. It will surely add depth and flair to any dessert or drink served with it.
Make-Ahead, Storing and Reheating
Making coconut mocha topping is a breeze, and the good news is that you can make it ahead of time and store it in the fridge or freezer. I recommend making a double batch of the recipe so that you can have some on hand for future use.
To store in the fridge, place the topping in an airtight container and keep it for up to 5 days. Before using, let it sit at room temperature for about 15 minutes to soften it up. You can also reheat it on low heat in a saucepan, stirring occasionally until it has reached your desired consistency.
If you want to freeze the topping, let it cool completely before placing it into a freezer-safe container. Once thawed, allow it to come back to room temperature before using or reheating.
The beauty of this recipe is that not only is it easy to make-ahead, but it also stays delicious even after storing or freezing. The creamy coconut flavor develops even more with time, making it perfect for last-minute desserts or as an addition to your morning coffee drink.
Tips for Perfect Results
To get the most out of this vegan coconut mocha topping recipe, here are a few tips to ensure perfect results every time.
Firstly, for the best texture, make sure to use full-fat coconut milk and cream. The fat in the coconut milk is what gives the topping its creamy texture and full flavor. Using low-fat or reduced-fat versions can result in a watery or less flavorful topping.
Secondly, when making the recipe, be sure to sift the powdered sugar and cocoa powder before mixing them with the other ingredients. This will help prevent any lumps from forming and ensure a smooth consistency.
Additionally, it’s important to use high-quality vegan chocolate for the best flavor. Look for brands that use fair trade and sustainably sourced ingredients.
For those who prefer a stronger coffee flavor, try using cold brew coffee instead of hot brewed coffee in the recipe. Cold brew coffee has a potent flavor that pairs well with chocolate and coconut.
Another tip is to toast the shredded coconut pieces that go on top of the mocha topping. Simply spread the shredded coconut on a baking sheet and bake in a preheated oven for a few minutes until golden brown. Toasting enhances the nutty flavor of the coconut and adds a nice crunch to the topping.
Lastly, if you’re looking to change up the flavor profile of the topping, consider adding different extracts like almond or peppermint extract. These additions can give your mocha topping a fresh twist and create unique flavor combinations.
By following these tips, you’ll be able to make perfect vegan coconut mocha topping every time with delicious flavor and texture that your taste buds will adore!
In conclusion, this Coconut Mocha Topping recipe is perfect for those who are looking for a vegan and dairy-free option to spice up their coffee, hot chocolate, or dessert. It is simple to make and offers many variations and substitutions to suit your individual taste.
Whether you like your coffee creamy or your hot chocolate with a hint of coconut, this recipe can cater to your needs. It also makes an excellent topping for cupcakes, oat bars, and other chocolate desserts that require a bit of mocha flavor.
So why not give this recipe a try and elevate your coffee game? Not only will you impress your taste buds, but you’ll also be contributing to a more sustainable and animal-friendly lifestyle. Remember to share this delicious recipe with your friends and family, as well as to experiment with different variations to find the perfect one for you. Enjoy!
Coconut Mocha Topping (Vegan) Recipe
- 8 tablespoons vegan margarine
- 8 tablespoons cold coffee
- 3 tablespoons Dutch-processed cocoa powder
- 6 ounces shredded coconut (dried)
- 1 2/3 cups powdered sugar
- 1/2 teaspoon vanilla sugar
- Mix all ingredients and heat in a saucepan.
- Pour over (chilled) cake.
- Allow to cool before serving.