In less than ten minutes, you can have decadently rich & creamy Toasted Coconut Hot Chocolate! Perfect holiday recipe!
We are a hot chocolate family. We drink it on a pretty regular basis through the winter, and at least once a week, my kids come bursting through the door from school asking me if I made it for them. While we do use hot chocolate mix sometimes, and definitely for single-serving convenience, I make homemade hot chocolate the majority of the time.
It just takes a few minutes, and it is so worth it! It’s also fun to experiment with different flavors, and this week I tried a Toasted Coconut Hot Chocolate that is TO-DIE-FOR good. (You can find my original homemade hot chocolate recipe here.)
The hot chocolate is coconut-flavored, but it’s a subtle flavor that’s smooth, rich, and creamy. It tastes very fancy, even though it’s super easy! There are actually only THREE ingredients in the hot chocolate itself, and then I like to add a little toasted coconut and chocolate shavings on top to really fancy it up!
This would be perfect to serve to guests, if you have company coming to stay with you–it would be a delightful addition to breakfast or brunch, or even at night while you’re chatting and hanging out. You can make it in the crockpot, and keep it warm if you want to serve it at a party, then have little bowls of chocolate shavings and toasted coconut ready for the toppings.
Coconut milk is really rich and thick, so if you feel like adding more regular milk than the recipe calls for to thin it out, you can–it’s pretty forgiving. All-in-all, it’s definitely a new favorite! Enjoy!!
Toasted Coconut Hot Chocolate
- 1-12 oz. bag chocolate chips
- 1 can coconut milk
- 2-4 cups whole milk
- 2 cups half and half
- Sweetened coconut
- Chocolate shavings, from a chocolate bar
- Whipping cream
- In a large saucepan, melt the coconut milk and chocolate chips over medium heat, stirring pretty regularly. When the chocolate chips are melted, slowly add half and half and the milk. Start with 2 cups of the regular milk, and add more to taste, and depending on if you like it a little bit thicker, or on the thinner side. Heat through.
- In a large skillet, toast the sweetened coconut over medium heat--stir constantly with a wooden spoon until they become golden brown. It doesn't take long!
- To serve, top the hot chocolate with whipped cream, toasted coconut, and chocolate shavings.
More hot chocolate!
And even a Pink Hot Chocolate for Valentine’s Day! I just subbed out the chocolate chips for white chocolate chips in the original recipe. SO fun!