This recipe for creamy, rich coconut hot chocolate is so easy and so tasty that it is blowing my mind right now. Loved this on its own but also mixed in with a cup of coffee! The only adaptation I made were to use regular cocoa powder instead of dutch process – only because I’m cheap like that and had the regular stuff on hand.
2 (13 oz.) cans full-fat coconut milk
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
1 tsp. coconut extract
4 oz. high-quality dark chocolate, chopped
1/8 c.cocoa powder
1/8 tsp. salt
unsweetened shredded coconut, toasted
whipped cream or coconut whipped cream
Add coconut milk, condensed milk and extracts to your crock pot, whisking to combine. Stir in chopped chocolate, cocoa powder, and salt 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. After a while it began to thicken and bubble on the sides, so I left it on but removed the lid and whisked well. Just keep your eye on it and whisk everything together.
Top with desired toppings!
To toast coconut, if desired: Heat a small pan over medium-low heat. Toss in coconut, and stir constantly for 3-5 minutes until golden. Remove to a plate to cool. Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon.
[Note: if you don’t have a crockpot or are wary of using your crockpot, you can definitely make this in a pot. Cook over very low heat while whisking, stirring until totally combined. Continue to stir along the edges where chocolate may stick and burn. Serve!]
Any leftovers can be kept in a covered container in the fridge and reheated in the microwave as needed. Ahem – goes GREAT with coffee!