Chocolate Sauce made with coconut milk

Chocolate Sauce made with coconut milk seemed like the solution to a no cholesterol sauce for a homemade angel food cake I made for Valentines Day; its also a solution to lactose intolerance issues. I found this recipe at vegan.com.





Chocolate Sauce made with coconut milk
1/2 cup granulated sugar
1/3 cup (unsweetened) cocoa powder (I used dark cocoa powder)
1 (13.5 oz.) can coconut milk
2 tablespoon coconut oil
1/2 teaspoon vanilla extract

1. Whisk the sugar and cocoa powder together in a saucepan -- the sugar will mix with the starch in the cocoa and this avoids lumping problems.
   
2. Add coconut milk and whisk.
   
3. Heat the mixture over medium heat until the sauce begins to simmer. Lower heat slightly and continue to heat for 10 minutes, stirring almost constantly.
4. Remove from heat and add coconut oil and vanilla.
   
5. Allow sauce to cool to room temperature then store in an air-tight container in the refrigerator for up to 1 month. The sauce does thicken as it cools.

Recipe without photos . . .

Chocolate Sauce made with coconut milk

1/2 cup granulated sugar
1/3 cup (unsweetened) cocoa powder (I used dark cocoa powder)
1 (13.5 oz.) can coconut milk
2 tablespoon coconut oil
1/2 teaspoon vanilla extract

1. Whisk the sugar and cocoa powder together in a saucepan -- the sugar will mix with the starch in the cocoa and this avoids lumping problems.
2. Add coconut milk and whisk.
3. Heat the mixture over medium heat until the sauce begins to simmer. Lower heat slightly and continue to heat for 10 minutes, stirring almost constantly.
4. Remove from heat and add coconut oil and vanilla.
5. Allow sauce to cool to room temperature then store in an air-tight container in the refrigerator for up to 1 month. The sauce does thicken as it cools.