Coconut Hot Chocolate
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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.
Table of Contents
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!
Ingredients
Simply Organic Vanilla Extract
NuNaturals Organic Dutch Cocoa Powder
Tools Needed
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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 into the bowl of a stand mixer fitted with the whisk attachment. 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 5 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).
FAQ's
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.
Yes, if you want to use traditional Whipped Cream you can top it with that as opposed to coconut whipped 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.
Craving More?
Coconut Hot Chocolate
Ingredients
Coconut Whipped Cream
- 13.5 ounces coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Coconut Hot Chocolate
- 1 cup milk
- 21 grams cane sugar
- 7 grams Dutch cocoa powder
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 into the bowl of a stand mixer fitted with the whisk attachment. 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 5 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).
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