A simple to follow recipe showing you how to make (in my opinion) the most delicious creamy liqueur there ever was! This recipe will keep for up to 2 weeks in the fridge...but, honestly, who's going to keep it for that long?
Tip the contents of the tinned coconut milk into a large saucepan.
Add the 200g caster sugar and stir to combine, the liquid may appear lumpy unless you buy the creamed milk version, don't worry if it is lumpy.
Turn the hob onto full heat and stir until all the coconut lumps have melted, then leave to boil for 20 minutes.
Stir occasionally as the liquid reduces. You want to keep the liquid at a rapid/rolling boil stage (bubbles rolling into the centre of the pan from the edges)
Remove the pan from the heat after 20 minutes, pour into a jug and set on a window sill to cool.
Measure out the choc shot, vanilla essence and coffee granules into a cup or small jug and stir until the coffee has dissolved, then add this mixture and the remaining ingredients into a blender.
Add the cooled condensed 'milk' and blend.
Pour into a 1ltr container (this should just fit perfectly to the top of the bottle) Pop in the fridge and serve over ice when cooled.
This will keep in the fridge for well over a week...if indeed it lasts that long!