Coconut Hot Chocolate
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Ingredients
Yield:2 servings
- 2tablespoons unsweetened cocoa powder
- 115-ounce can coconut milk
- ¼cup dark brown sugar
- Pinch kosher salt
- 1ounce bittersweet chocolate, chopped about ¼ cup
- 1teaspoon vanilla extract
- 1large egg white
- 3tablespoons superfine sugar
For the Chocolate
For the Meringue
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
652 calories; 50 grams fat; 43 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 44 grams sugars; 8 grams protein; 122 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Whisk cocoa into ⅓ cup boiling water.
- Step 2
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.
- Step 3
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.
Private Notes
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Cooking Notes
Holly
so rich, no need to have any other dessert. I left off the meringue and just used whipped cream.
Sara
Super rich and delicious. You could definitely get away with using less sugar, even with bitter dark chocolate.
Tammy
So thick and creamy. Served with fresh out of the oven sourdough for a snowy breakfast. I enjoyed it as basically a "dessert" beverage. My husband liked the coconut milk aspect but felt it was too thick (but not too sweet) to have more than a small "child's" portion. Next time I will thin the mixture with a small amount of coconut water and see if that makes it more beverage and less dessert. Did not make the meringue - that was an excess too far!
Suzanne
I used lite coconut milk, and got a still delicious drink with more the consistency of typical hot chocolate.
lynn
love this. halved the sugar and used a 72% chocolate. next time, i might try it without any added sugar.
Micki
This is REALLY rich! I had to do some substitutions, and it turned out great. I didn't make the meringue but that sure sounds good too! Subs: 2 tbsps maple syrup instead of brown sugar 1 tbsp mini choc chips instead of 1 oz chopped chocolate Will experiment next time to make it sugar free somehow... :-)
JDM
Made this initially for my young (4 yr old) friend across the street who cannot tolerate dairy. We had (stupid COVID) weekly tea parties (her mom, too!) and my goal was to find great nondairy treats that she can partake in. Now, I make this for myself when I NEED chocolate in the evening!
DButta
I found this to be too thick and rich and needed much more water. However, I also cooled it in the fridge and blended ice cream and bananas with it and it made for a very nice milkshake :)
Juliet
Americans ALWAYS add way too much sugar in all of their recipes. I added 2 small teaspoons to this.
Emily
Ok I guess I barely followed the recipe but so many of the comments described this cocoa as incredibly rich and I knew it would be too much for me- I had slightly less than a full can of coconut milk I had opened a few days earlier, and combined it with about a quarter cup of leftover coffee, two tablespoons each of cocoa and white sugar, and it was great. If you're looking for more of a traditional hot cocoa but subbing out the regular milk for coconut, no need to do the extra bittersweet choc.
GR
A delightful surprise: this makes delicious 'pudding' cups if chilled after making! I made the full recipe for myself, consuming only a portion at first and storing the remainder in the fridge. Chilled in perfect consistency, did not separate, and now I have delicious dark chocolate pudding!
loreli
Less sugar (2 tbsp?). Use lite coconut milk.
Sue
Add a single espresso!
Natasha
I'm an admitted chocolate snob and I've always preferred dark chocolate, even as a child and well before it was fashionable. These facts have only deepened with age; so much so, the only hot chocolate I've made in the past 10 years is made up of pure chocolate, not even a dash of cocoa powder! I was pleasantly surprised with the depth of flavor and while I wouldn't say I liked it better, I will make it again. Note I halved the sugar, simmered w/cinnamon bark and added a pinch of cayenne, musts!
DButta
I found this to be too thick and rich and needed much more water. However, I also cooled it in the fridge and blended ice cream and bananas with it and it made for a very nice milkshake :)
Katie
Totally a keeper! Didn't bother making the merengue and it was delicious just on its own as a hot cup of cocoa on a snowy winter afternoon.
Chere
Can you make this with coconut milk in a cartoon?
GR
A delightful surprise: this makes delicious 'pudding' cups if chilled after making! I made the full recipe for myself, consuming only a portion at first and storing the remainder in the fridge. Chilled in perfect consistency, did not separate, and now I have delicious dark chocolate pudding!
K. C. Harms
Toddler approved. :)
Syd
superb!
Neil
Used a very good fatty coconut milk, left extra hot chocolate in the fridge, and then realized that the next day that I accidentally made a mousse that taste even better than the hot chocolate. Going to make this again, but as a mousse!
Jessie
Oops—meant thinned it out with water! :)
Jessie
Thinned it out with about another 1/3 cup of milk bc it was so thick and others said that it was rich and sweet. Was enough for our family of 4, and very delicious. Now to watch the Grinch!
Angie
It has a very rich delicious flavor. Highly recommended. Definitely make it for Christmas morning.
Meghan
Yes Kahlua is vegan
me
1 tbsp turbinado sugar ipv brown sugar
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