Coconut Hot Chocolate
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 for a nostalgic cozy drink without dairy!
If you're looking for more hot chocolate recipes, check out some of my other favorites like Chai Tea Hot Chocolate, Bone Broth Hot Cocoa, Hot Chocolate Bombs Without a Mold, or Healthy Gingerbread Hot Cocoa with Bone Broth.
A Quick Look At The Recipe
- Recipe Name: Coconut Hot Chocolate
- Ready In: 5 minutes
- Makes: 1 serving
- Main Ingredients: coconut milk, Dutch cocoa, cane sugar
- Flavor Profile: rich, decadent and creamy hot chocolate
- Dietary Info: vegan, gluten free, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: creamy hot chocolate without dairy
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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 chocolate is warm and cozy, perfect for curling up by the fire.
Ingredients
- Coconut Cream: I use organic coconut cream to make vegan whipped cream. Not all coconut cream is created equal, be sure to use this one to ensure your whipped cream whips up well. I like the Let's Do Organic brand the best.
- Maple Syrup: I use organic maple syrup for the whipped cream, cane sugar also works.
- Coconut Milk: I use organic coconut milk for this vegan hot chocolate, Jiva Organics is my favorite because it has minimal ingredients and it's so creamy!
- Dutch Cocoa Powder: My favorite cocoa for hot chocolate is organic Dutch cocoa powder. It is rich with a true chocolate flavor that is smoother, less acidic. Perfect for a cozy cup of hot cocoa!
*For a full list of ingredients and measurements, visit the recipe card below.
Coconut Cream vs. Coconut Milk
While coconut cream and coconut milk might seem similar, they are different. Coconut milk in a carton is pourable and just like regular cow's milk, but it's made from coconut for a delicious dairy free (and vegan) milk option. Full fat coconut cream comes in a can and will separate when chilled. This is why it needs to be chilled before using, as we just use the fat as this will whip up (similar to traditional whipped cream).
And, if you are wondering about the difference between Hot Chocolate Versus Hot Chocolate Milk, you can check out that post.
Tips for Vegan Coconut Hot Chocolate
- Use a full fat coconut cream for the vegan whipped cream and make sure to chill it for at least 24 hours. My favorite is Let's Do Organic brand as I find it whips up the best!
- Vegan Whipped Cream Fast Option: Buy coconut whipped cream or use lightly sweetened coconut yogurt for instant topping if you don't want to make your own.
- While I'm using coconut milk for the hot chocolate, if you are vegan and want to use your preferred dairy free milk (like almond, oat or pistachio) feel free to use those too!
- Use a Dutch cocoa powder as it has a sweeter undertone compared to natural cocoa.
Flavor Variations
- Mocha: Add 1 shot espresso
- Mexican-style: Add 1/8 teaspoon cinnamon + pinch cayenne
- Peppermint: Add 1/8 teaspoon peppermint extract
- Almond: Add 1/8 teaspoon almond extract
- Extra Rich Chocolate Flavor: Add 1 to 2 ounces chopped dark chocolate
- Sugar Free: Remove the cane sugar and add in your favorite organic stevia to taste
How to Make Coconut Hot Chocolate
- 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.
- Add the maple syrup and vanilla extract into the mixing bowl.
- Whisk, starting on low to avoid splattering and continue to gradually increase speed as cream thickens. Whisk to combine and until soft peaks form. 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.
Ways to Enjoy
This Coconut Hot Chocolate is a tasty treat on its own. But, I love pairing it with these sweet treats for a cozy afternoon snack.
- If you're a chocolate and coconut fan (like me) enjoy with Eggless Coconut Chocolate Chip Biscotti.
- If you're vegan, try Vegan Sourdough Chocolate Chip Cookies for a classic pairing.
- Enjoy with vegan cookies like Vegan Spiced Oatmeal Raisin Cookies, Vegan Gluten Free Chocolate Peanut Butter Cookies, Vegan Raspberry Chocolate Chip Cookies, or Vegan Banana Chocolate Chip Cookies!
- Cozy up with Sourdough Chocolate Chip Brownies that pair so well with this creamy cocoa!
Recipe FAQ's
Yes! Coconut lends a slightly sweet flavor that pairs incredibly well with a rich cocoa powder!
Yes! Coconut milk can be used in place of regular cow's milk for hot chocolate. You could also use another nondairy milk such as almond, oat or pistachio milk too.
More Cozy Hot Chocolate Recipes
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Coconut Hot Chocolate
Equipment
- Digital Food Scale
- Stand Mixer
- Small Pot
- Whisk
- Drink Thermometer
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 save for later.)
- Add the maple syrup and vanilla extract into the mixing bowl.
- Whisk, starting on low to avoid splattering and continue to gradually increase speed as cream thickens. Whisk to combine and until soft peaks form. 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.
Video
Notes
- Use a full fat coconut cream for the vegan whipped cream and make sure to chill it for at least 24 hours. My favorite is Let's Do Organic brand as I find it whips up the best!
- While I'm using coconut milk for the hot chocolate, if you are vegan and want to use your preferred dairy free milk (like almond, oat or pistachio) feel free to use those too!
- Use a Dutch cocoa powder as it has a sweeter undertone compared to natural cocoa.
Nutrition
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This is rich and creamy without dairy!