Toasted Coconut Hot Chocolate made with homemade toasted coconut milk for a delicious and rich dairy-free hot chocolate. Top this healthy coconut milk drink recipe with coconut cream, chocolate shavings, and toasted shredded coconut!
This has been an incredibly snowy winter for Kansas City. I’d bet we haven’t seen a winter like this since I was a kid.
So, a long time.
While the need to stay inside has allowed for making comforting foods and snow day baking, it’s also indulged my love of hot chocolate.
A snow day necessity.
How To Make Toasted Coconut Milk
If you’ve never made your own coconut milk, it’s really very easy. And toasting your coconut adds a nice nutty flavor that makes 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
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, and chocolate shavings. A truly decadent and cozy hot chocolate!
While this hot chocolate can be enjoyed anytime of day, I think it makes for a warming morning drink. Have it alongside Cindy’s blueberry French toast casserole for a total snow day morning brunch. Or serve with some warm gluten-free biscuits! In need of more warming drink inspiration? Check out Alyssa’s turmeric milk recipe or the links below.
More Warming Drinks for Winter
Toasted Coconut Hot Chocolate
Homemade toasted coconut milk makes for delicious and rich dairy-free hot chocolate. Top this healthy coconut milk drink recipe with coconut cream, chocolate shavings, and toasted shredded coconut!
- toasted coconut
- coconut cream
- chocolate shavings
- cacao nibs
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 1/4 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.