This Toasted Coconut Hot Chocolate is made with homemade toasted coconut milk for delicious, rich, dairy-free, and gluten-free hot chocolate. Top this healthy coconut milk drink recipe with coconut cream, chocolate shavings, and toasted shredded coconut!
When the weather turns cold, there's nothing better than a warm cup of hot cocoa. This hot chocolate with coconut milk is full of toasted coconut and chocolate flavor.
The best thing about this hot cocoa recipe is that you can make your toasted coconut milk in just a couple of easy steps!
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How To Make Toasted Coconut Milk
If you've never made your coconut milk, it's very easy. And toasting your coconut adds a nice nutty flavor, making your end product even better.
After toasting your coconut, add it with water to a blender and process until smooth. Then, strain your milk with a fine strainer, nut bag, or cheesecloth. And voilà!
Toasted Coconut Hot Chocolate Ingredients
To make your coconut hot chocolate you'll need just a few more ingredients:
- cacao powder or unsweetened cocoa powder
- maple syrup
- ground cinnamon
- vanilla extract
Coconut Hot Chocolate
All that's left to do is heat your toasted coconut milk and other ingredients in a large saucepan until warm.
I recommend topping this vegan hot chocolate with coconut cream, additional toasted coconut, mini marshmallows, and chocolate shavings. A truly decadent and cozy hot chocolate!
While this hot chocolate can be enjoyed at any time, I think it makes for a perfect warming morning drink. Have it alongside some blueberry French toast casserole for a snow-day morning brunch. Or serve with some warm gluten-free biscuits!
Are you in need of more warming drink inspiration? Make this keto hot chocolate mix and have it on the ready! Check out Alyssa's turmeric milk recipe or the links below.
More Warming Drinks for Winter
Cinnamon Rosemary Old Fashioned
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Toasted Coconut Hot Chocolate
Ingredients
- 1 ½ cups unsweetened shredded coconut
- 4 cups water
- 4 tablespoons cacao powder or unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- 2 pinches sea salt
- 3 tablespoons maple syrup or honey
- ¼ teaspoon pure vanilla extract
Optional toppings
- toasted coconut
- coconut cream
- chocolate shavings
- cacao nibs
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a large baking sheet with parchment paper and spread coconut out in an even layer.
- Toast coconut in oven for 3 minutes, stir, and toast for 3-4 minutes more. Remove from oven and allow to cool completely.
- Set aside a ¼ cup of the toasted coconut.
- Place remaining cooled toasted coconut and water into a high powered blender. Blend on high until smooth. Strain the coconut mixture through a nut bag, fine strainer, or cheesecloth in to a large saucepan.
- Transfer saucepan to stove and turn heat to medium-low. After giving coconut mixture a couple minutes to warm, whisk in cacao, cinnamon, and salt.
- When large clumps have dissolved, whisk in maple syrup and vanilla extract. Whisk periodically until mixture is smooth and desired temperature is achieved.
- If you find you prefer it sweeter, add more maple syrup as desired.
- Remove from heat and pour into mugs. Top with coconut cream, toasted coconut, and other toppings if desired.
alyssa | everydaymaven
Thanks for including my turmeric milk!