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!}”
Oh my Glob this is the most decadent delicious and wonderful thing
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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?
Oh wow! It sounds divine. Gotta try this soon!
Wow.. Very delicious and inviting..
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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 :)
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!!!!!!
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!!!
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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
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This. This must be what heaven looks like.
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!
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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
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!!!
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OMG Why did I find this? Now I will have to forget my diet and try it :p
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