This Toasted Coconut Hot Chocolate uses homemade toasted coconut milk for a rich, dairy-free, and gluten-free hot chocolate. Finish with coconut cream, chocolate shavings, and toasted shredded coconut for a cozy treat.
When the temperature drops, a warm mug of hot chocolate is always welcome. This version combines deep chocolate flavor with the toasty, nutty notes of toasted coconut, creating a comforting dairy-free alternative that still feels indulgent.
The toasted coconut milk is simple to make at home in a few easy steps and elevates the drink with a fresh, bright coconut flavor.
How To Make Toasted Coconut Milk
Homemade coconut milk is straightforward and toasting the coconut first adds a pleasant, nutty depth. Spread unsweetened shredded coconut on a baking sheet, toast it until golden and cooled, then blend with water until smooth. Strain the mixture through a fine mesh strainer, nut milk bag, or cheesecloth to extract a silky milk. The result is a flavorful base for this hot chocolate.
Toasted Coconut Hot Chocolate Ingredients
Besides toasted coconut milk, you’ll need a handful of simple ingredients:
- cacao powder or unsweetened cocoa powder
- maple syrup (or honey)
- ground cinnamon
- pure vanilla extract
- sea salt (a pinch)
Coconut Hot Chocolate
To prepare, warm the toasted coconut milk gently in a saucepan and whisk in cacao (or cocoa), cinnamon, and a pinch of sea salt. Once the cocoa has dissolved and the mixture is smooth, sweeten with maple syrup and stir in vanilla. Heat only until it reaches your preferred drinking temperature—avoid boiling to preserve the coconut aroma.
For toppings, try a dollop of coconut cream or coconut whipped cream, extra toasted coconut, chocolate shavings, cacao nibs, or mini marshmallows for an extra-special cup.
This hot chocolate is perfect for chilly mornings or relaxed evenings. Pair it with a warm baked breakfast or simple gluten-free biscuits for a comforting brunch, or enjoy it on its own when you need a cozy pick-me-up.
More Warming Drinks for Winter
Here are a few other cozy drink ideas to explore:
- Superfood Maca Hot Chocolate
- Winter Citrus Hot Toddy
- Cinnamon Rosemary Old Fashioned
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📖 Recipe
Toasted Coconut Hot Chocolate
Ingredients
- 1 ½ cups unsweetened shredded coconut
- 4 cups water
- 4 tablespoons cacao powder or unsweetened cocoa powder
- ¼ teaspoon ground cinnamon
- 2 pinches sea salt
- 3 tablespoons maple syrup (or honey)
- ¼ teaspoon pure vanilla extract
Optional toppings
- toasted coconut
- coconut cream
- chocolate shavings
- cacao nibs
Instructions
- Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper and spread the shredded coconut in an even layer.
- Toast the coconut in the oven for 3 minutes, stir, then toast for an additional 3–4 minutes until golden. Remove and let cool completely.
- Reserve ¼ cup of toasted coconut for garnish.
- Place the remaining cooled toasted coconut and water into a high-powered blender. Blend on high until smooth, then strain through a nut bag, fine strainer, or cheesecloth into a large saucepan.
- Warm the strained coconut milk over medium-low heat. After a couple of minutes, whisk in the cacao powder, cinnamon, and salt until the cocoa dissolves and the mixture is smooth.
- Whisk in the maple syrup and vanilla. Continue whisking occasionally until the hot chocolate is smooth and reaches your desired temperature. Do not boil.
- Adjust sweetness if needed by adding more maple syrup. Remove from heat, pour into mugs, and top with coconut cream, reserved toasted coconut, and other toppings as desired.