Thick and Creamy Crockpot Coconut Hot Chocolate
User Reviews
5
Thick and Creamy Crockpot Coconut Hot Chocolate
Description
Thick and Creamy Crockpot Coconut Hot Chocolate blends coconut milk and sweetened condensed milk with high-quality dark chocolate and Dutch-process cocoa powder. The ingredients are cooked on low heat in a crockpot while being whisked intermittently, allowing the mixture to thicken and meld into a smooth, velvety drink. Vanilla and coconut extracts enrich the tropical profile alongside a pinch of salt that balances the sweetness.
To add dimension, unsweetened flaked coconut is toasted separately until golden and crushed into smaller flakes, which can be sprinkled on top along with whipped cream or marshmallows. The mug rims can be decorated with frosting or glaze for presentation.
This hot chocolate suits colder days or cozy gatherings, offering a dairy-free twist compared to traditional recipes. If a crockpot is unavailable, the mixture can be gently heated on the stovetop with continuous stirring to avoid burning.
Ingredients
- 4 coconut milk full-fat, 13 oz cans
- 2 sweetened condensed milk 14 oz cans
- 8 ounces dark chocolate chopped, high-quality
- 1/4 cup Dutch process cocoa powder
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1/4 teaspoon salt
- 1/2 cup coconut unsweetened, flaked or shredded
- frosting to rim the mugs
- Whipped Cream
- Coconut whipped cream for topping
- marshmallows for topping
Instructions
- Add coconut milk, condensed milk and extracts to your crock pot, whisking to combine. Stir in salt, cocoa powder and chocolate, 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. The best thing I can say here is to “know” your crockpot. I knew that mine could sit on low for a few hours while being mixed at least once every 30 minutes. 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.
- Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden. Let cool, then add to a paper or ziplock bag and crush with you hands under small flakes remain.
- To serve, rim the edges of a mug with some frosting or glaze or something sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.
Notes
- If you don't have a crockpot, you can prepare this on a stovetop over low heat, stirring constantly to prevent burning and ensure smooth mixing.
- Regular whisking during cooking is important to help the chocolate melt evenly and achieve a creamy consistency.
- Use full-fat coconut milk cans for the best richness and texture in the hot chocolate.
User Reviews
Overall Rating
5
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