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Gingerbread Poke Cake



Ingredients

3 ¼ Cups Thai Kitchen Coconut Milk 800 mL
2 oz Dark Chocolate 60 g, finely grated or chopped
2 tbsp Molasses 30 mL
2 tsp Club House Ground Cinnamon 10 mL
2 tsp Club House Ground Allspice 10 mL
2 tsp Club House Ground Nutmeg 10 mL
2 tsp Club House Ground Ginger 10 mL
2 tbsp Billy Bee Honey 30 mL

For Coconut Whipped Cream (Optional)

13.5 oz Thai Kitchen Coconut Milk 400 mL, chilled
1 tbsp Club House Pure Vanilla Extract 15 mL
1 tbsp Billy Bee Honey 15 mL

For Coconut Whipped Cream (Optional)

13.5 oz Thai Kitchen Coconut Milk 400 mL, chilled
1 tbsp Club House Pure Vanilla Extract 15 mL
1 tbsp Billy Bee Honey 15 mL


Instructions


  • Heat the coconut milk in a saucepan over medium heat until until it approaches a soft boil.
  • Remove from heat and whisk in the chocolate, molasses, spices and honey until fully melted.
  • Serve immediately and top with coconut whipped cream if desired.
  • For Coconut Whipped Cream (Optional)
  • Scoop out the cream from the can of coconut milk and set aside the water.
  • Mix the coconut cream together with vanilla and honey until peaks form and hold, about 3-5 minutes.
  • Refrigerate until ready to use
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