Thick and Creamy Crockpot Coconut Hot Chocolate Recipe
Indulge in this Thick and Creamy Crockpot Coconut Hot Chocolate, a luxurious dairy-free twist on a classic treat. Made with rich coconut milk, sweetened condensed milk, and high-quality dark chocolate, it’s slowly cooked to perfection in a crockpot for a velvety smooth texture. Finished with toasted coconut flakes on the rim and topped with whipped cream and marshmallows, this hot chocolate is perfect for cozy gatherings or a comforting solo sip.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 minutes
- Yield: 8 to 12 servings
- Category: Beverage
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Hot Chocolate Base
- 4 (13 oz) cans full-fat coconut milk
- 2 (14 oz) cans sweetened condensed milk
- 8 ounces high-quality dark chocolate, chopped
- 1/4 cup dutch process cocoa powder
- 2 teaspoons vanilla extract
- 2 teaspoons coconut extract
- 1/4 teaspoon salt
Toasted Coconut
- 1/2 cup unsweetened flaked or shredded coconut
For Serving
- Frosting, glaze, or sticky substance to rim the mugs
- Whipped cream or coconut whipped cream for topping
- Marshmallows for topping
Instructions
- Combine ingredients in the crockpot: Add the coconut milk, sweetened condensed milk, vanilla extract, and coconut extract into your crockpot. Whisk thoroughly to combine all ingredients evenly.
- Add chocolate and cocoa powder: Stir in the salt, dutch process cocoa powder, and chopped dark chocolate. Whisk again until the mixture is smooth and consistent.
- Cook on low: Cover the crockpot and cook on low heat for 2 hours. Stir and whisk the mixture every 15 minutes to ensure the chocolate melts completely and the mixture thickens evenly. Monitor closely to avoid scorching and adjust stirring frequency according to your crockpot’s heat distribution.
- Toast the coconut: While the hot chocolate cooks, place the shredded coconut in a small saucepan over low heat. Stir continuously with a wooden spoon for 5 to 6 minutes until the coconut turns golden brown. Remove from heat and allow it to cool.
- Prepare toasted coconut flakes: Once cooled, place the toasted coconut into a paper or ziplock bag. Crush gently with your hands so only small flakes remain to use for decorating mug rims.
- Decorate mugs: Apply frosting, glaze, or a sticky substance around the rim of each mug. Dip the rims into the toasted coconut flakes, pressing gently to adhere the flakes well.
- Serve and garnish: Pour the hot coconut chocolate into the prepared mugs. Top with whipped cream or coconut whipped cream and marshmallows as desired. Serve immediately while hot for the best experience.
Notes
- Be sure to whisk regularly during cooking to prevent burning and ensure a smooth texture.
- You can substitute sweetened condensed milk with homemade coconut condensed milk for a fully dairy-free version.
- Adjust the sweetness by using unsweetened or sweetened condensed milk based on your preference.
- For added flair, sprinkle a pinch of cinnamon or nutmeg when serving.
- Store leftovers in the refrigerator and gently reheat on low, stirring frequently to maintain creaminess.
- Use high-quality dark chocolate (70% cacao or higher) for a richer, less sweet flavor.
