Creamy Coconut Hot Chocolate Recipes

DECADENT COCONUT CREAM HOT CHOCOLATE.

Decadent Coconut Cream Hot Chocolate. image

This is a rich and decadent coconut cream hot chocolate recipe that's sure to be enjoyed on a cold day!

Provided by Kelly Roenicke

Time 15m

Number Of Ingredients 4

Ingredients

8 ounces full fat unsweetened coconut milk (drain off the coconut water, just use the cream)
1/2 cup dairy free dark chocolate chips (I used PASCHA 85% chocolate chips)
3 Tablespoons organic cane sugar
1 1/4 cup non-dairy milk (I used So Delicious Unsweetened Coconut Milk Beverage - the kind from the refrigerator case)

Steps:

Open the can of coconut milk, and use a spoon to scoop out the coconut cream. Place it in a small saucepan. Discard the coconut water.
Warm the milk over medium low heat. Add the dairy free dark chocolate chips, then stir until the chocolate melts completely.
Add the organic cane sugar and stir.
Add the non-dairy milk and stir until all ingredients are smooth and combined.
Pour into tea cups or mugs. Serve with a marshmallow if desired.

Nutrition Facts : Calories 391 kcal, Carbohydrate 36 g, Protein 6 g, Fat 28 g, SaturatedFat 21 g, Sodium 59 mg, Sugar 29 g, Fiber 2 g, UnsaturatedFat 2 g, ServingSize 1 serving

COCONUT HOT CHOCOLATE WITH ALMOND-FLUFF WHIPPED CREAM

Coconut Hot Chocolate With Almond-Fluff Whipped Cream image

Provided by Bobby Flay

Time 15m

Yield 4 to 6 drinks

Number Of Ingredients 12

Ingredients

3/4 cup very cold heavy cream
1/2 cup Marshmallow Fluff
2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
1 cup whole milk
1 14-ounce can unsweetened coconut milk
2 tablespoons good-quality unsweetened cocoa powder (such as Valrhona or Ghirardelli), plus more for garnish
3 tablespoons packed light brown sugar
1/2 cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli)
1/4 teaspoon pure vanilla extract
Pinch of fine sea salt
1/2 cup sweetened shredded coconut, lightly toasted

Steps:

Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.

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