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!

Course Drinks

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 283kcal

Author Tessa

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.

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