coconut snowball cocoa

(3 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

For coconut lovers only! A triple dose of this tropical treat plus a floating ice cream snowball makes ordinary hot chocolate extraordinary. From Holiday Food Fun, Oct. 1995.

(3 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For coconut snowball cocoa

  • 1 pt
    vanilla ice cream
  • 1 c
    coconut, flaked
  • 1/2 c
    unsweetened cocoa
  • 1 qt
    milk
  • 1/2 c
    dark rum, optional
  • 3/4 c
    cream of coconut
  • 1 tsp
    coconut extract
  • 1/2 c
    chocolate sauce
  • 8
    maraschino cherries

How To Make coconut snowball cocoa

  • 1
    Scoop ice cream into 8 small balls; immediately roll in coconut.
  • 2
    Place on waxed paper-lined baking sheet; freeze until ready to use.
  • 3
    Whisk cocoa into milk in large saucepan.
  • 4
    Stir in rum, if desired, cream of coconut (up to 1 cup), and coconut extract.
  • 5
    Bring to a simmer over medium-high heat.
  • 6
    Pour into 8 large heatproof mugs.
  • 7
    Float ice cream balls in cocoa.
  • 8
    If desired, drizzle each ice cream ball with chocolate sauce and top with a cherry.

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