Coconut Hot Chocolate

• 2 tablespoons unsweetened cocoa powder
• 1 15-ounce can coconut milk
• 1/4 cup dark brown sugar
• Pinch kosher salt
• 1 ounce bittersweet chocolate, chopped about 1/4 cup
• 1 teaspoon vanilla extract
• 1 large egg white
• 3 tablespoons superfine sugar

1. Whisk cocoa into 1/3 cup boiling water.
2. In a saucepan, combine coconut milk, brown sugar and salt.
3. Simmer, stirring, until sugar is dissolved, about 2 minutes.
4. Whisk in hot cocoa and chocolate until smooth.
5. Stir in vanilla.
6. In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute.
7. Add superfine sugar tablespoon by tablespoon as mixer is running.
8. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes.
9. Dollop onto cups of hot chocolate.

cocoa, coconut milk, dark brown sugar, kosher salt, bittersweet chocolate, vanilla, egg white, sugar

Taken from cooking.nytimes.com/recipes/1013995 (may not work)