Best Coconut Hot Chocolate Recipes

COCONUT HOT CHOCOLATE

Steps:

• Whisk cocoa into 1/3 cup boiling water.
• In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.
• In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

CARDAMOM WHITE HOT CHOCOLATE WITH PISTACHIO AND COCONUT DIPPED MARSHMALLOWS

Steps:

• Put the pistachios and grated coconut on 2 separate small plates. Lightly spray a large plate with cooking spray.
• Put the semisweet chocolate chips in a ramekin or very small microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Stir in the coconut oil.
• Dip a marshmallow halfway in the chocolate, then coat in the pistachios; transfer to the sprayed plate. Repeat with 3 more of the marshmallows. Dip the remaining marshmallows halfway in the chocolate, then coat in the coconut. Refrigerate until ready to serve.
• Put the white chocolate chips, cardamom and 1 cup of the milk in a medium saucepan. Heat over medium-high heat, whisking often, until smooth. Add the heavy cream and remaining 2 1/2 cups milk and heat, stirring occasionally, until hot. Stir in the vanilla.
• Serve the white hot chocolate with the marshmallows.

COCONUT MILK HOT CHOCOLATE

Steps:

• Heat coconut milk in a saucepan over medium-low heat until warm, 3 to 5 minutes. Add chocolate and sugar; whisk until incorporated and chocolate is melted. Pour mixture into a blender and add curry powder. Cover and hold lid down with a potholder; blend until smooth, about 15 seconds.

MEXICAN COCONUT HOT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, brown sugar, eggs, instant coffee, and vanilla extract together in a large bowl using an electric mixer until fluffy.
• Combine flour, cocoa powder, cinnamon, cayenne pepper, salt, baking powder, cream of tartar, and chili powder in a separate bowl. Stir flour mixture into the butter mixture slowly until blended. Fold in coconut and chocolate chips.
• Drop batter by teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until set, 10 to 12 minutes. Cool slightly on the baking sheet before transferring to a rack to cool completely, about 15 minutes.

COCONUT HOT CHOCOLATE WITH ALMOND-FLUFF WHIPPED CREAM

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.

COCONUT HOT CHOCOLATE

Steps:

• Pour the milk into a small pan and then place over a medium heat until simmering, stirring so it doesn't scorch. Remove the pan from the heat then add the white chocolate and stir. Once the chocolate has melted, place the pan back on the heat to warm through. Add the coconut-flavoured rum and pour into a mug.
• Garnish with the dark chocolate and a few toasted coconut flakes if you like.

SUPER RICH HOT CHOCOLATE WITH COCONUT CREAM

Steps:

• In a small saucepan, combine coconut milk and sugar and heat, stirring to dissolve the sugar; keep warm.
• In a medium saucepan, combine the cream and whole milk and bring to a simmer.
• Add the chocolate chips and remove from the heat.
• Let stand, stirring occasionally, until the chocolate is melted; whisk until smooth.
• Pour the chocolate into 8 mugs and spoon some of the coconut milk on top.
• Garnish with the marshmallows and serve.

COCONUT TRES LECHES HOT CHOCOLATE

Steps:

• In a medium saucepan combine the low fat milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium low heat, stirring occasionally. Whisk in cocoa powder until well combined.
• Remove from heat and stir in the vanilla. You may add more sugar if desired.
• Serve in mugs topped with the whipped cream and chocolate shavings if desired. Enjoy!

COCONUT HOT CHOCOLATE

Steps:

• Bring the milk, cream, and coconut extract to a boil in a medium saucepan over medium heat. Reduce the heat to low and stir in the chocolate. Whisk until smooth and pour into mugs. Stir in coconut liqueur, to taste. Garnish with whipped topping, shaved dark chocolate, and shredded coconut.

COCONUT TRES LECHES HOT CHOCOLATE

Steps:

• 1. In medium saucepan combine fat-free milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium-low heat, stirring occasionally. Whisk in cocoa powder until well-combined. Remove from heat; stir in vanilla. Serve in mugs topped with whipped cream and chocolate shavings.

COCONUT RUM HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Gently heat the milk in a saucepan over a medium heat.
• Stir in the white chocolate, cinnamon, and rum.
• Take off the heat and pour into a tall glass.
• Top with whipped cream, marshmallows, and white chocolate shards.
• Enjoy!

CROCKPOT COCONUT HOT CHOCOLATE. RECIPE - (4.2/5)

Steps:

• 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, stirring every 15 minutes or so to making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture. Cook's Note: 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 to 6 minutes until golden. Let cool, then add to a paper or ziplock bag and crush with you hands until only 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.

COCONUT TRES LECHES HOT CHOCOLATE

Steps:

• In medium saucepan combine fat-free milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium-low heat, stirring occasionally. Whisk in cocoa powder until well-combined.
• Remove from heat; stir in vanilla. Serve in mugs topped with whipped cream and chocolate shavings. Makes 5 (1-cup) servings.

CREAMY COCONUT HOT CHOCOLATE.

Steps:

• HowToSection Stove-Top Array
• HowToSection Slow Cooker Array
• HowToSection Snowman Marshmallows Array

COCONUT HOT CHOCOLATE

Steps:

• 1. Whisk cocoa into 1/3 cup of boiling water 2. In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes 3. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla 4. In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 mnute. Add superfine sugar Tbspn by Tbspn as mixer is running. Beat egg white until it stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate