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Toasted Coconut Hot Chocolate


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  • Author: KJ & Company - Kate Poskochil
  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
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