Koko Samoa (Samoan Cocoa Drink)
A thick, rustic hot cocoa made from roasted, ground cacao balls simmered with water and sugar, often served alongside starchy breakfast foods. It's earthier and less sweet than commercial cocoa, with a distinct roasted depth.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 90 kcal
Equipment
- •Saucepan
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 90 kcal
- fat
- 2
- carbs
- 18
- protein
- 1
- calories
- 90
Instructions
- 1
Grate or crumble the koko Samoa (Samoan cocoa) balls into small pieces.
- 2
Bring water to a gentle simmer in a saucepan. Whisk in the grated cacao.
- 3
Keep simmering for about 8 minutes, whisking often. Cook until the cacao dissolves and thickens slightly.
- 4
Stir in sugar to taste. Add the coconut milk if you are using it.
- 5
Pour the hot drink into mugs and serve right away.
Chef's tips
Whisk constantly while simmering so the cacao does not sink and burn on the bottom of the saucepan.
Storage
Refrigerate leftover koko Samoa up to 2 days.
Reheating
Reheat gently on the stove, whisking well, or in the microwave.
Common mistakes to avoid
- •Boiling too hard, which can burn the cacao at the bottom of the pan
- •Adding sugar too early before tasting the natural rich cocoa flavor
Serving suggestions
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