Coconut Hot Chocolate


Drinks Eggless Gluten Free High Altitude No Seed Oils Vegan Winter | Published February 28, 2024 by Mimi Council

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This easy vegan hot chocolate is a delicious take on a classic! This Coconut Hot Chocolate is made with coconut milk and coconut whipped cream.

If you're looking for more hot chocolate recipes, check out some of my other favorites like Chai Tea Hot Chocolate, Easy Peppermint Hot Chocolate, or Sweet Orange Chili Hot Chocolate.

coconut hot chocolate
coconut hot chocolate

Why You'll Love This Recipe

Naturally Vegan: This Coconut Hot Chocolate is naturally vegan. I use coconut milk and make homemade coconut whipped cream!

Creamy & Delicious: This vegan hot cocoa is creamy and delicious! Despite what you may think, being made with coconut milk, this hot cocoa is insanely creamy! I'm a huge fan of coconut milk and I drink it regularly, even though I'm not vegan or dairy free. So, if you are trying to do less dairy, I highly recommend trying out coconut milk!

Warm & Cozy: This vegan hot cocoa is warm and cozy, perfect for curling up by the fire. With winter coming to an end soon, I'm enjoying all the hot cocoa that I can right now!

coconut hot chocolate

Ingredients

Organic Coconut Cream

Organic Maple Syrup

Simply Organic Vanilla Extract

Jiva Organic Coconut Milk Can

Wholesome Organic Cane Sugar

NuNaturals Organic Dutch Cocoa Powder

Tools Needed

Digital Food Scale

Stand Mixer

Small Pot

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coconut hot chocolate

Step by Step Instructions

Step 1

Refrigerate the coconut milk can and mixing bowl for at least 24 hours. 

Open the can of coconut milk and scoop out the cream top. Empty the liquid into a mason jar or container and use later.

Whisk, starting on low to avoid pattering and continue to gradually increase speed as cream thickens. Add in the maple syrup and vanilla extract and whisk to combine and until soft peaks form. (When making vegan whipped cream, you won’t get to stiff peaks like you will with regular heavy cream.)

Use immediately or store in an airtight container in the fridge for up to 3 days. 

Step 2

In a small pot, add the coconut milk, sugar, and cocoa.

Step 3

Put over medium/high heat, stir with a whisk to ensure the sugar and cocoa all mix together. Continue to heat until the milk is 140°F to 160°F.

Step 4

Top with the coconut whipped cream and mini chocolate chips (optional).

coconut hot chocolate

FAQ's

Can I use another kind of milk?

Yes, you can use any kind of milk you like, but for true coconut flavor coconut milk is best in this recipe as that’s where the coconut flavor comes from. 

Can I use regular whipped cream?

Yes, if you want to use traditional Whipped Cream you can top it with that as opposed to coconut whipped cream! 

Can I use another kind of coconut cream?

Certain types of coconut cream don't whip up as well as others. The one I linked above was the one I used here, so I recommend using this one! I've tried a few others that haven't been as good.

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coconut hot chocolate

Coconut Hot Chocolate

Mimi Council
This naturally vegan hot cocoa makes for a delicious Coconut Hot Chocolate!
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 1 day
Total Time 1 day 10 minutes
Course Drink
Cuisine American
Makes 1 serving
Calories 243 kcal

Ingredients
 
 

Coconut Whipped Cream

Coconut Hot Chocolate

Instructions
 

  • Refrigerate the coconut milk can and mixing bowl for at least 24 hours.
  • Open the can of coconut milk and scoop out the cream top. Empty the liquid into a mason jar or container and use later.
  • Whisk, starting on low to avoid pattering and continue to gradually increase speed as cream thickens. Add in the maple syrup and vanilla extract and whisk to combine and until soft peaks form. (When making vegan whipped cream, you won’t get to stiff peaks like you will with regular heavy cream.)
  • Use immediately or store in an airtight container in the fridge for up to 3 days.
  • In a small pot, add the coconut milk, sugar, and cocoa.
  • Put over medium/high heat, stir with a whisk to ensure the sugar and cocoa all mix together. Continue to heat until the milk is 140°F to 160°F.
  • Top with the coconut whipped cream and mini chocolate chips (optional).

Video

Notes

High Altitude — Follow the recipe as noted.
 

Nutrition

Calories: 243kcalCarbohydrates: 36gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 94mgPotassium: 473mgFiber: 3gSugar: 33gVitamin A: 395IUCalcium: 309mgIron: 1mg
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