When you dearly miss the summer and the warmer days, enjoy a cup of pina colada hot cocoa. It will keep you warn and remind you of summer on the beach!
Preheat oven to 230°F. Arrange sweetened coconut flakes onto a large baking sheet, and bake for about 60-90 minutes. Make sure you turn the sheet every 15 minutes until brown and toasted.
Store in ziploc bag with all the air pressed out.
Meanwhile, whip heavy cream in a cold mixing bowl on medium-high speed until soft peaks form. Beat in sugar and rum until fully mixed together. Refrigerate until ready to serve.
In a large pot over medium heat, whisk together the coconut milk, condensed milk, cocoa powder, dark chocolate, salt, and pineapple juice. Make sure you do not boil. Reduce the heat to simmer, then add rum and water. Continue heating until desired temperature.
If you'd like, you can garnish the rim of the glass by dipping it into honey first, and then into the coconut flakes. If not, simply pour the drink into 4 glasses, top with whipped cream and coconut and serve.
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