Dark Chocolate Coconut Cooler
Dark Chocolate Coconut Cooler
Yield: 2 servings
  • 1/4 cup(s) Ghirardelli Ganache Mixture
  • 1/4 cup(s) coconut milk
  • 3 tablespoon(s) rum or coconut syrup
  • 2 cup(s) ice
  • 2 tablespoon(s) toasted and crushed almonds
  • Convert to metric

Directions
This recipe was developed for Ghirardelli by Elizabeth Falkner.

Combine the ganache, coconut milk, rum syrup, and ice in a blender and puree until smooth, about 1 minute. Pour into two glasses and sprinkle each with almonds.

Products used in this recipe:
©2009 Ghirardelli Chocolate Company

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