Oh my GOSH. You guysssss.

Slow Cooker Coconut Hot Chocolate I howsweeteats.com

So. You know how I have this food blog where I do weird things like take pictures of food in my dining room and then tell you how OMGamazing it is and that you must must must make it right right now? Like every single day?

Well. This is no exception.

Crockpot Coconut Hot Chocolate I howsweeteats.com

Um, also? Pictured above is a perfect example of how I cannot follow instructions. Apparently “open other end” means “open whatever end you feel like because you never pay attention.” Pretty sure most of my previous teachers would agree that I rarely followed directions. Hate it. Bah.

Crockpot Coconut Hot Chocolate I howsweeteats.com

Anyway. I am pretty much dying. This is the creamiest, thickest, richest, most luxurious hot chocolate I have ever tasted. Now I know what people mean when they talk about “sipping chocolate.” This is actually like sipping melted chocolate. MELTED freaking chocolate. I mean, seriously. You are practically drinking melted chocolate. Should I maybe say it a fourth time? Hmmmm.

Crockpot Coconut Hot Chocolate I howsweeteats.com

I’ve been obsessed with the idea of coconut hot chocolate ever since Katie shared some coconut fudgesicles this summer. But, you know, I loooooathe being hot, like to point that you would absolutely hate my guts and think I was the worst human on the face of the earth if you had to spend more than 15 minutes with me outside in the blazing sun in about 85-degree weather… so obviously I could not make this beautiful beverage until there was a chill in the air.

That there I did.

Crockpot Coconut Hot Chocolate I howsweeteats.com

This is huge because I don’t even LIKE hot drinks. I really am not a fan of any warm liquid sliding down my esophagus and it feels so unsettling in my stomach. Yeah, laugh it up. I’m sorry. It just makes me feel so… so… yuck. I will probably consume a hot beverage or two that contains the words “peppermint” and “mocha” this season, but just a few. And when I say a few, I really mean about half of one or two. For me, I want iced all the way. Total weirdo. 23 degrees and an iced latte, pleaseandthankyou.

Crockpot Coconut Hot Chocolate I howsweeteats.com

So not only is this drink made with real coconut milk, chopped dark chocolate and cocoa, the mugs are rimmed with crushed toasted coconut. It’s complete with some of your favorite marshmallows and a a big puff of coconut whipped cream plopped right in the center, but I wouldn’t hate it if you added a little Baileys or Kahlua or whatever. Can you even think of anything better?

Oh wait. I can. You made it in your CROCKPOT. Pour, stir, done.


Crockpot Coconut Hot Chocolate I howsweeteats.com


Thick and Creamy Crockpot Coconut Hot Chocolate

Yield: serves 8-12, can easily be cut in half, doubled, etc.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2.5 hours


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
1/2 cup unsweetened flaked or shredded coconut
frosting to rim the mugs
whipped cream or
coconut whipped cream for topping
marshmallows for topping


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. You want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture. The best thing I can say here is to "know" your crockpot. I knew that mine could sit on low for a few hours while being mixed at least once every 30 minutes. 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 5-6 minutes until golden. Let cool, then add to a paper or ziplock bag and crush with you hands under 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.

[Note: if you don't have a crockpot or are wary of using your crockpot, you can definitely make this in a large stock pot. Cook over very low heat while whisking, stirring until totally combined. Continue to stir along the edges where chocolate may stick and burn. Serve!]

[adapted from better homes & gardens]

Crockpot Coconut Hot Chocolate I howsweeteats.com

Now that’s worth it. Add it to your menu.

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277 Responses to “Crockpot Coconut Hot Chocolate.”

  1. #
    tANYA — October 25, 2013 @ 2:18 pm

    This is awesome!! I am sooo making this. I told my husband about it since he absolutely LOVES hot chocolate. He said, “So how many calories is that?” Hahahahahah!! I told him to hush it!!


    • Joseph — September 30th, 2014 @ 12:29 pm

      You could probably soften the calorie blow a bit by using cans of light coconut milk (if you have a Trader Joe’s in your area then the cans of light coconut milk are only about $1 apiece) and you can make your own lower calorie condensed milk according to this recipe: http://www.foodiefiasco.com/homemade-healthy-sweetened-condensed-milk/

      You would need to make a double batch of that homemade condensed milk in order to equal the approximate equivalent of 2 cans of sweetened condensed milk. Some of the commenters on that recipe have used the crockpot to make this too (by just combining the almond milk and sugar in the crockpot and leaving the lid ajar so that steam can escape)


  2. #
    Sherilsl — October 30, 2013 @ 3:07 pm

    Oh my gosh! I think we are twins separated at birth! I hate hate hate the heat. I’m like a vampire with the sun. I want it 65 and overcast everyday. I’m totally in the wrong country! But anyway I degrees, I also can’t stand hot drinks no matter what they are. Hot chocolate, hot cider. You name it. But they always smell Devine and I always want to try them. Cause maybe just maybe this recipe will be different. So with that in mind. I’ll be trying this one too. And maybe I’ll see you at the next reunion! Ha!


  3. #
    Leigh — December 1, 2013 @ 5:06 am

    Jessica, this looks amazing and sounds over the top delicious! I can’t WAIT to make it. I might invite people over just for an excuse! Happy to find our site, looking forward to following along for more yummy recipes!! Take care, Leigh


  4. #
    Angela — December 23, 2013 @ 5:50 pm

    So, I made this last year to rave reviews…of course here I am a year later pulling up the recipe for a repeat performance. Seriously, I have major cooking ADD and hate nothing more than making something for someone that they’ve already tasted…so my many thanks to your genius brain for coming up with this!

    Secondly – last year I had leftovers and put this into the fridge in tupperware…and O.M.G. you guys, it turns into the most amazing spoonable chocolate mousse you’ve ever had. I *may* have slipped it into the freezer for an hour and then stood at the door with a spoon the rest of the night.

    Is it wrong that this is the item on my menu I’m most looking forward to this year?


  5. #
    Foxkai — December 29, 2013 @ 3:53 pm

    Oh my Glob this is the most decadent delicious and wonderful thing


  6. #
    Esther — February 16, 2014 @ 5:34 pm

    I’m gonna make this real soon for sure. Question: since the coconut whipped cream requires a can of coconut milk, should I use a separate can to make it, rather than reserving the fat from the coconut milk used in the recipe? I’m thinking yes?


  7. #
    Shiran @ Pretty. Simple. Sweet. — February 17, 2014 @ 3:57 am

    Oh wow! It sounds divine. Gotta try this soon!


  8. #
    Ranjani — February 17, 2014 @ 9:06 pm

    Wow.. Very delicious and inviting..


  9. #
    Serafina Stone — October 16, 2014 @ 10:38 pm

    This looks absolutely uh-may-zing, but i don’t have a crock pot or a large stock pot, would I be able to use a large saucepan on the stove? thank you for the great recipe :)


  10. #
    Amber — November 15, 2014 @ 4:42 pm

    Oh my word. This is so good. I made this hot chocolate today, and it tastes as good as it looks. Wow. I made it with the sweetened condensed almond milk recipe linked above (using just 1/2 cup sugar in instead of 3/4 cup. We aren’t sugar addicts, so we were good with that. I’ll use even less next time). I used ghirardelli 60% cacao chips (a 10 oz bag, minus a few chips that accidentally landed in my mouth) , and we left off all the garnishes except the coconut whipped cream, linked above. I also nearly doubled the cocoa powder, and I didn’t have coconut extract. Last, I made this in a stock pot on low. Lots of changes to suit our tastes/kitchen, but so so so so good. I can’t rave enough!!!!!!


  11. #
    Jackie — November 17, 2014 @ 12:45 pm

    AMAZING!!! I made this last holiday season and have had to make it all year as my family cannot get enough. This is the most delectable hot chocolate I have EVER tasted. It truly is ‘sipping chocolate”. Make it!! It will very quickly become a family favorite!!!


  12. #
    Kosher Q — December 3, 2014 @ 2:53 am

    We keep kosher and prefer to make desserts non-dairy because of this (we do not eat any dairy after eating meat for 6 hours). So I am wondering instead of condensed milk, is there a non-dairy substitute that is equivalent? Or does it matter what kind of milk I use? If so, would the proportion still be the same if I chose coconut milk, almond milk, or soy? Or would it be better to use a non dairy creamer (like half and half but not). Thanks


  13. #
    Fran — December 12, 2014 @ 9:27 pm

    This. This must be what heaven looks like.


  14. #
    jann+j — December 19, 2014 @ 10:46 am

    When you say you abhor heat, I swear you ought to be my daughter!! 70• is almost too warm for me, 65• is SOOOO much nicer!! And oh, 45•- 50• winters, love it!! Oh, occasionally some colder, snowy days, but NO ICE, IF IT ISNT IN A DRINK, OR MAKING ICE CREAM! I mean, duh!! Not a big coconut fan, but gonna try this!


  15. #
    Laurence the cook — January 12, 2015 @ 7:16 pm

    What a nice combination, and raw flaked coconut is a great bargain at the east indian groceries. I’m thinking, a bit of brandy in this and it’s worthy of Vail apres ski


  16. #
    Shawna — January 13, 2015 @ 10:38 pm

    OMG! I just made this tonight (on the stove on low)! It’s SOOO HEAVENLY that I think I may be going to hell for it! I’m saving the leftovers in the fridge and will use some to make a mocha in my travel mug to take to work!!! YUM!!!


  17. #
    Alice — March 9, 2015 @ 3:05 am

    OMG Why did I find this? Now I will have to forget my diet and try it :p


  18. #
    Moe — October 14, 2015 @ 1:14 pm

    Wow, this looks like a great drink. Too bad the writing makes me want to punch the other (and myself) in the face.


  19. #
    Jenny — November 14, 2015 @ 10:53 am

    This recipe looks sooo delicious. Perfect for family Christmas get togethers!
    Question: do you think that I could use almond milk instead of sweetened condensed milk so my husband can drink it? (He’s lactose intolerant) or do you think that would alter the taste too much?




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