Cacao cot dua gives a glass in two layers: thick blended coconut milk underneath and a deep chocolate sauce poured straight down the middle. It works because the rich coconut meets the light bitterness of cocoa. The hardest part is keeping the line between the layers clear.
The coconut base has to be blended thick enough to carry the sauce. A thin base blends into the sauce the moment it is poured, and the drink loses the whole look.
This batch weighs about 149g, at roughly 194 calories per 100g.
Method
Melt 15g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 5g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
Mix the melted chocolate with 20ml of warm water and stir into a sauce as thick as honey.
Put 8g of kOBE Monk Fruit Blend, 11ml of unsweetened oat milk, 20g of vanilla frappe, 20ml of liquid creamer and 50ml of coconut milk into a blender.
Blend until the coconut base is smooth and thick.
Pour the coconut base into a tall glass, then pour the chocolate sauce right down the middle to build the layers.
Finish with a swirl of whipped cream on top.
Tips
Pour the sauce into the middle of the glass and pour it very slowly, and the two layers separate cleanly.
Blend the coconut milk with only a little ice, because the thicker the base the better the bottom layer holds.
The water for the sauce has to be warm rather than cold, since chocolate meeting cold water seizes into grains.
Chill the glass before pouring and the drink keeps its shape for longer.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.