Slow Cooker Coconut Hot Chocolate. {Video!}
Oh my GOSH. You guysssss.
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. Slow cooker hot chocolate: HELLO!
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.
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.
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.
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.
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.
Seriously.
Thick and Creamy Crockpot Coconut Hot Chocolate
Ingredients
- 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
Instructions
- 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.
Notes
Did you make this recipe?
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I appreciate you so much!
Now that’s worth it. Add it to your menu.
335 Comments on “Slow Cooker Coconut Hot Chocolate. {Video!}”
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I’m making this for my friends but sadly most of them don’t like coconut. If I omit the coconut extract and use whole milk instead of coconut milk, will it turn out alright? Thanks! :)
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How many cups does this make
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What size crockpot did you use?
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OMG… this recipe sounds absolutely delicious . I cannot wait to make it. There is nothing better than chocolate and coconut together :)
Is dutch process cocoa powder unsweetened or sweetened? Not the same as ‘natural’ cocoa powder, correct? Can you recommend some brands that I may be able to find in the grocery store. Thanks!
This has been a JAMAICAN tradition since the beginning of time….where people actually have Cocoa trees growing out back and someone else will have a coconut tree…Our recipe adds RUM and a few spices..but very similar. So Happy you discovered this.
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To make this a little lower in fat and calories, I used Silk Coconut milk. It is amazing!
Oh. My. Goodness……
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Oh my, I’m having a panic attack thinking about all the calories just reading the ingredient list! LOL! I’m sure it’s sinfully delicious!
I have a dairy allergy what do you recommend as a substitution for the sweetened Condensed Milk?
Just letting you know that I linked to this post on my page about Gourmet Hot Chocolate Recipes: http://www.zujava.com/gourmet-hot-chocolate-recipe
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Yummy!!! It looks so tasty! Using electric deck oven will make it more delicious! Why not have a try?
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I’m going to try a cold version of this. I love coconut. Not more than I love peanut butter, but it’s a close second.
Good gosh, girl! Saw this over at Pinterest and just had to drop by and tell you how phenomenal your photography is here! I. DIE. Gorgeous! Pic #3 is going on my beautiful food photography board, motion, at Pinterest. (Steamy-awesome counts, right?) Coconut milk is fabulous and so is this post and recipe. Thanks for sharing, Jess! xo
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Fantastic! I love coconut entirely too much.
And so weird! i’m with you on hot drinks. I don’t like hot liquids at all. I drink my coffees and teas room temperature or, more preferably, with ice. But once in a great while, I will make some homemade pudding and slurp some from a wide spoon while it’s hot and not set up. This chocolate recipe might be just the thing. Thank you.
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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!!
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)
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!
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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
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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?
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