Thick and creamy coconut hot chocolate – what’s not to love?
How long will it take?
2 hours and 5 minutes
What’s the serving size?
What do I need?
4 x 400g cans full-fat coconut milk
2 x 400g cans sweetened condensed milk
225g high-quality dark chocolate, chopped
1/4 cup cocoa powder
2 teaspoons vanilla extract
2 teaspoons coconut extract
1/4 teaspoon salt
1/2 cup unsweetened flaked or shredded coconut
frosting to rim the mugs
whipped cream or
coconut whipped cream for topping
marshmallows for topping
How do I make it?
Add coconut milk, condensed milk and extracts to your slow cooker, whisking to combine. Stir in salt, cocoa powder and chocolate, whisking again.
Cover and cook on low for 2 hours. You want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture.
Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden.
To serve, rim the edges of a mug with some frosting or glaze or something sticky, then dip the rims in the toasted coconut flakes pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.
If you don't have a slow cooker, you can definitely make this in a large stock pot. Cook over very low heat while whisking, stirring until totally combined. Continue to stir along the edges where chocolate may stick and burn.