Coconut Hot Chocolate

FOR THE 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.

FOR THE MERINGUE (OPTIONAL)

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. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.

3. In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

Yield: 2 servings.