ByTiffany McCauley
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This hot chocolate with coconut milk is rich, creamy and it’s hiding a secret!
I should warn you, this is like drinking pure, creamy, melted chocolate. It’s thick, rich, waaaaaaayyyy creamy, and will definitely satisfy any craving you could ever have for chocolate.
Recently, I received what seems likea lifetime supply of baking chocolate.So I started thinking about all the possibilities and I should just tell you that you may be seeing quite a few chocolate recipes coming your way over the course of the new year.
But I finally decided on making hot chocolate because Mini Chef and I had a planned afternoon of cookie baking. And what goes better with cookies than hot chocolate???
So we turned on some music (Dean Martin to be exact), and pulled out a big pot. But then it dawned on me that regular milk is not part of my eating plan any longer. So I grabbed a couple cans of light coconut milk, a little unsure of what the final result would be or if I would be left to drink an entire pot of coconut hot chocolate because Mini Chef didn’t like it.
Well, I can tell you that was NOT a problem! This chocolate was just so rich and dreamy-creamy that the two of us nearly ended up wrestling for the last few sips. Good thing he’s cute, or I would have tackled him for that last little bit.
I can’t even begin to describe really, the decadence that this chocolate produced in that pot. It was like a thousand angels decided to sprinkle magic chocolate dust into my pot. And with Mini Chef doing all the stirring, it was no bother at all to make!
I should warn you that this coconut hot chocolate is very thick and very creamy. It’s truly more like drinking melted chocolate instead of regular hot chocolate. I suppose you could add more coconut milk to tone it down a bit, but why would you want to do that???!!! And if you have some left over, you can always make delicious popsicles with this. It’s a win-win!
Please note, this should be served in small glasses and in small amounts. A little of this stuff goes a long way and will definitely soothe the chocolate-craving tiger in you!
THE SECRET:
I had some left over so I just stuck it in the fridge overnight thinking I would let Mini Chef have some after school the next day. Well, as far as happy accidents go, what I found the next day could not have made me any happier. It turned into pudding!!!!
HOT CHOCOLATE RECIPES:
- Clean Eating Hot Chocolate
- Clean Eating Sweet Potato Hot Cocoa
Enjoy!
HOT CHOCOLATE WITH COCONUT MILK:
Hot Chocolate with Coconut Milk
This deliciously creamy hot chocolate recipe has a secret! When you chill it in the fridge overnight, it turns into pudding! Just note that temperature control and stirring are the secret to getting this right.
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Course: Dessert, Drinks
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 8 servings
Calories: 269kcal
Author: Tiffany McCauley
Ingredients
- 2 15 oz. cans light coconut milk
- 1 cup 100% pur cocoa baking chocolate (unsweetened)
- ¾ cup honey
- ½ tsp. pure vanilla extract (I used bourbon vanilla)
- 1 dash ground cinnamon (sprinkled over the top for serving)
US Customary - Metric
Instructions
Pour the coconut milk into a pot and turn the heat on medium-low.
Add in the chocolate and begin stirring. It will melt relatively quickly, but you must stir constantly to avoid it burning on the bottom of your pot.
The more the chocolate melts, the more you can raise the heat. But be sure you NEVER turn the heat up all the way. You don't want to cook this on high. Medium high should be the highest you go. This should simmer rather than boil.
When everything is melted and nicely combined, quickly stir in your vanilla extract and remove from heat.
Add honey to taste (the above measurement was what tasted good to me. But you can adjust).
Pour into cups and sprinkle with cinnamon if desired.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Calories: 269kcal | Carbohydrates: 34g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 93mg | Potassium: 153mg | Fiber: 2g | Sugar: 26g | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 3mg
This recipe is from the Gracious Pantry archives. Originally posted 12/19/12.
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Would this turn out okay if made on the stove? I want to make it for christmas dinner but I believe our only crock pot will be in use by my mother. ???? I’m guessing if I kept it at a low temp and watched it carefully, it might be okay…I’m just worried about the bottom burning. Thoughts?
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Rose – This is a stove top recipe. Not a slow cooker recipe.
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Could you use carob powder instead of cocoa? I cannot have caffeine or thiomobrine, which both are in cocoa :/
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Tina – Sure! If memory serves, they have about the sam consistency. That being said, I haven’t tried it. So it’s hard to give a completely certain answer.
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I’m sorry, but I’m confused. To me “100% cocoa” means the powdered version, and “baking chocolate, unsweetened” means the block. Then you say “Pour in the chocolate” which sounds like liquid, and then you speak of the chocolate melting. I’m sorry, but what kind of chocolate did you use, please? Thanks!
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Bonnie – I reworded it for you. It’s 100% pure cocoa baking chocolate. Nothing else added.
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Now this is definitely on the to make list! Yummy and it doubles as dessert bonus!
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Anne – Ya, that was a very happy surprise! LOL!
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