This recipe for coconut hot chocolate is the best hot chocolate I’ve ever had. I could drink it every day. It’s rich and creamy with a subtle coconut flavor. Topped with crunchy, toasted coconut with a touch of salt, it’s everything you could ever want in one warm, comforting cup.
This recipe calls for solid, dark chocolate NOT cocoa powder. This gives you a creamier, more flavorful hot chocolate that is free from chalky lumps floating on top or glued to the bottom. It’s divine. It’s silky. I could keep going with the adjectives, but I won’t. Just promise me you will try this hot chocolate.
The recipe calls for milk and whipped cream, but you CAN make it dairy-free if that’s what you want. I’ve included substitutions in the recipe. The coconut milk gives this hot chocolate a thick consistency naturally, without the addition of cornstarch, which some recipes call for. You can even add in a touch of dark rum if that’s what you’re in the mood for.
Top your hot chocolate with freshly whipped cream, or marshmallows for a non-dairy version. There’s even a recipe for making whipped cream out of canned coconut milk out there if you want something super-coconutty. Enjoy!
Chop chocolate into pieces. Set aside.
Heat milk, coconut milk, brown sugar, vanilla and 1 pinch of salt in a saucepan over medium-low heat. When the milk just begins to bubble around the edges of the pan, stir in chocolate. Remove from heat and whisk until the chocolate is completely melted and smooth.
Add coconut flakes to a hot skillet on medium heat. Keep an eye on the pan, as the coconut will brown quickly. Toss coconut in the pan to ensure even browning. This should only take 2-3 minutes. Sprinkle with a pinch of salt and remove from heat.
Pour hot chocolate into mugs. Top with freshly whipped cream or marshmallows. Sprinkle with toasted coconut.