Creamy and luscious Coconut Hot Chocolate made with coconut milk and toasted coconut will be your new favorite hot drink this winter.
“Oh the weather outside is frightful
But the fire is so delightful
And since we’ve no place to go
Let it snow! Let it snow! Let it snow!”
Here it is, one last recipe before Christmas arrives, and I’ve saved the best for last.
You know that moment where something tastes ten times better than you imagined, and it tastes so good that you made it again to share with everyone?
That is how this Coconut Hot Chocolate recipe made me feel once I took a sip. I can’t get over how thick and creamy this hot chocolate is, not to mention the harmony of chocolate and coconut milk together.
South central PA finally got a bunch of snow dumped last weekend, roughly four inches.
Fortunately, I have a neighbor who plows the driveway, but I still had to shovel all that snow off of the sidewalk and dig out my car.
My parents and brother were visiting, but Dad has a sore arm and pretty much not allowed to do anything with it.
He was still determined to help me, so I had to shovel the sidewalk before he started doing it himself.
Let me tell you – four inches of snow is heavy after about five minutes, and I have one of those fancy ergonomical shovels too.
Usually when my family visits for the weekend, we play a board game that Saturday night.
This weekend was Sequence, so while we were playing, I quickly whipped up a batch of coconut hot chocolate to serve.
There is canned coconut milk in this recipe, which you can find in your grocery store’s Asian or Latin aisles.
Shake the can well before opening. If the solid and liquid are still separated, whisk together until it’s a pourable liquid (just like dairy milk) then measure.
If you’re using leftover coconut milk that was refrigerated, it needs to be at room temperature. It’ll be too thick if used cold.
And of course you could use regular marshmallows for the top, but I wanted to be fancy and make marshmallow whipped cream with toasted coconut sprinkled on top. Tis the season.
I hope everyone has a Merry Christmas and Happy New Year!
- 1 1/2 cups canned coconut milk*, room temperature (see Note before measuring)
- 2 tablespoons brown sugar
- 1 tablespoon unsweetened cocoa powder
- 2 ounces semisweet chocolate, chopped or 1/4 cup semisweet chocolate chips
- 1 teaspoon coconut extract (or vanilla extract)
- Pinch of sea salt
- Toasted coconut, for garnish
Marshmallow Whipped Cream
- 1/4 cup cold heavy whipping cream
- 1/4 cup marshmallow fluff
- 1/2 teaspoon vanilla
- In a large saucepan, whisk together the coconut milk, brown sugar, and cocoa together. Bring to a gentle boil, stirring as the sugar and cocoa dissolve.
- Once boiling, remove from the heat then stir in the chocolate until melted. Add the coconut extract and sea salt.
If it's too thick, whisk in more milk. If it's too thin, bring to a boil then cook until thickened.
- For the whipped cream: In a medium bowl, beat the cream, fluff, and vanilla until stiff peaks form (when you pull the beaters straight up, peaks form without falling over). Pipe on top of hot chocolate. Sprinkle toasted coconut on top.
- Canned coconut milk can be found in your grocery store's Asian or Latin aisles. Shake the can well before opening. If the solid and liquid are still separated, whisk together until it's a pourable liquid (just like dairy milk) then measure.
- If you're using leftover coconut milk that was refrigerated, it needs to be at room temperature. It'll be too thick if used cold.
- To toast coconut, preheat oven to 350F. Place coconut on a baking sheet in a single layer. Bake until golden brown, checking on it every 5 minutes and stirring the flakes around to ensure even browning. Cool before using. Toasted coconut can be made ahead of time and stored in an airtight container for up to one week.
Source: Adapted from Food Network
If you liked this Coconut Hot Chocolate recipe, you may also like these recipes from me: