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Toasted Coconut Hot Chocolate

Toasted Coconut Hot Chocolate makes all your hot chocolate dreams come true! Creamy coconut milk is swirled together with bittersweet and semi-sweet chocolate and almond extract until hot and steamy. Ladle the coconut hot chocolate into a chocolate and toasted coconut rimmed mug, top with large dollops of whipped cream and then sprinkle on even more toasted coconut. Simply irresistible!

This truly is an epic mug of hot chocolate. First, let’s talk about the hot chocolate base. Coconut milk is a perfect, creamy base for this cocoa. You won’t even miss the dairy! It also adds a fun coconut flavor that makes it even better. With this recipe, I used both bittersweet and semi-sweet chocolate to make a balanced chocolate flavor. You don’t want this cocoa to be too sweet – you’ve got a full mug to drink! A little splash of almond extract helps the “toasted” flavor come through a little bit more. Just ladle it straight into my mouth, please. 

Secondly, the chocolate and toasted coconut rimmed mugs are 100% necessary. They are what really set this hot chocolate apart! If you are using regular mugs or styrofoam cups to serve this cocoa, decorating the rims will work either way! Melt some chocolate in a bowl, flip your mug upside down, plunge the rim straigt into the melted chocolate and swivel back and forth. Quickly flip it right side up and sprinkle some toasted coconut on top of the melted chocolate. Pure heaven.

Finally, is it really hot chocolate without a giant helping of whipped cream? I think not. Go crazy with it – the messier the better in my books! There’s just someting so fun and fulfilling about taking a drink of this hot chocolate and coming out with chocolate-lined lips and a whipped cream mustache. You won’t be able to stop yourself going back for more! I had my cousins over helping me make and photograph this recipe and there was about 5 minutes of silence and slurping as we all dug into our mugs of hot chocolate. You just gotta try it!

Besides all the reasons listed above, this Toasted Coconut Hot Chocolate is so great because it only requires a handful of ingredients, can feed a crowd (or reheats perfectly as leftovers!) and is sure to bring a smile to your face. How fun would it be to serve this up at a party? Each guest could ladle their own hot chocolate and decorate their mugs. I’ll be right over!

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Toasted Coconut Hot Chocolate


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Description

Toasted Coconut Hot Chocolate makes all your hot chocolate dreams come true! Creamy coconut milk is swirled together with bittersweet and semi-sweet chocolate and almond extract until hot and steamy. Ladle the coconut hot chocolate into a chocolate and toasted coconut rimmed mug, top with large dollops of whipped cream and then sprinkle on even more toasted coconut. Simply irresistible!


Ingredients

Scale

For the hot chocolate:

  • 2 quarts unsweetened coconut milk
  • 4 oz bittersweet chocolate baking bar, broken into pieces
  • 8 oz semi-sweet chocolate baking bar, broken into pieces
  • 1/4 teaspoon almond extract

For the toppings:

  • 1 1/2 cups unsweetened coconut flakes
  • 1 cup semi-sweet chocolate chips, melted
  • Whipped cream

Instructions

For the hot chocolate:

  1. Pour the coconut milk into a stock pot over low heat. Slowly bring the coconut milk to a steaming temperature, but avoid boiling. This will take about 5-10 minutes depending on how cold your coconut milk is. Once warmed, add in the bittersweet and semi-sweet baking bar pieces and gently whisk until melted and smooth, about another few minutes. Whisk in the almond extract and keep warm until ready to serve.

For the toppings:

  1. Toast the coconut flakes by placing them in a medium-sized skillet over low heat. Slowly allow them to toast, stirring occasionally and avoiding burning, about 10 minutes.
  2. Place the melted chocolate in a bowl large enough to fit the rims of your mugs in. Flip the mugs upside down and place the rims straight into the melted chocolate. Swivel them back and forth in the chocolate and then quickly flip them right-side up. Sprinkle the toasted coconut on top of the melted chocolate.
  3. Let the mugs cool and set for at least 10 minutes before you carefully ladle the hot chocolate into the mugs. Top each mug of hot chocolate with whipped cream and any leftover toasted coconut flakes. Enjoy!

 

Notes

  • This recipe can easily be made in advance. Let the prepared cocoa cool completely before storing it in a container in the refrigerator. Slowly bring back to a warm temperature on the stove top or slow cooker when ready to serve. The decorated mugs could also be made in advance and stored in a room temperature area.
  • I like to use the coconut milk that you can find in the refrigerated section rather than the canned options for this recipe.
  • You can make homemade whipped cream or use store bought.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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