This indulgent Coconut Hot Chocolate is perfect for a cold winter night, add some Chocolate Covered Spoons and it's a match made in heaven.
This girl loves coconut. I mean, absolutely over the moon kind of love. Seriously, it's a love like no other.
For those who know me well, you know my obsession with Hawaii. So, I discovered a show called Hawaii Life the other night. I knew it was not going to end well.
Honestly, I started thinking about that tropical paradise all the time. Morning, noon and night. So, that was the inspiration for this tropical hot chocolate. A girl has to give in to her cravings after all.
I'll admit I'm one of those people who can make a mean hot chocolate. My family begs me to make it from scratch whenever they visit me.
One year my entire family was around for a huge snowstorm so we had a huge snowball fight outside, then I made everyone hot chocolate and eclairs.
It pays to be related to me. Not even kidding. My family is pretty lucky. And spoiled.
My hot chocolate obsession dates back to being a kid. My mom would let us make it ourselves and I was always the one adding half a can of dry hot chocolate mix in my cup.
To be honest, I love over the top chocolatey hot chocolate! I cannot help myself, the more chocolate the better. And there's not many things that go better with chocolate than coconut if you ask me.
This coconut hot chocolate makes me swoon. I love making it for the kids and myself. It's so creamy and delicious which makes it perfect for the holiday season.
More Hot Chocolate Recipes:
- Peppermint Hot Chocolate with Peppermint Wands
- Gingerbread Hot Chocolate
- Homemade Hot Cocoa Mix
- Nutella Hot Chocolate
- Slow Cooker Confetti White Chocolate Hot Chocolate
- Red Velvet Hot Chocolate
Places to stalk Cravings of a Lunatic
Coconut Hot Chocolate with Chocolate Covered Spoons
For the Hot Chocolate:
- 4 cups milk I like 2% for hot chocolate, I want it rich and thick
- 4 cups coconut milk save a bit from the can for the whipping cream
- 8 ounces good quality chocolate I prefer milk, but some people love dark
- ¼ cup good quality cocoa powder
- 2 tbsp brown sugar
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1 pinch salt
- ¼ cup corn syrup
For the Chocolate Covered Spoons:
- Try to make these a day ahead so they have time to set up. Or pop them in the fridge if doing the same day.
- Fill two small saucepans with water and bring to a boil. Place two separate heat proof bowls over top of the saucepans and then lower to a nice simmer. Allow the chocolate to melt in each one. Don't mix up the spoons while stirring, ha.
- While the chocolate is melting line a cookie sheet with parchment paper.
- Now take whatever kinds of spoons you want to use and with another spoon you can drizzle the melted chocolate over top. Run the drizzle spoon down the back and front and allow the excess to drip off. For the record if you're giving the spoons away use those wooden ones, or plastic ones. I was keeping them so I used small metal and fancy plastic type spoons.
- Once you get the spoons covered you can place them on the parchment to set up. The less excess the better. You will end up with odd shapes if you allow to much to stay on the spoon.
- You can stick them in the fridge to help set them up if needed.
For the Hot Chocolate:
- Add all the ingredients but the extracts and corn syrup in a large saucepan. Cook over a medium low heat and stir until the chocolate melts. Let it get nice and toasty warm then add the extracts and the corn syrup, cook for another 2 or so minutes. Then remove from the heat.
For the Coconut Whipped Cream:
- In a mixer combine the ingredients and mix first on low to prevent splashing, then you can amp up the speed and mix on high till fluffy.
Putting it all together:
- To line the rims of the mugs you can do one of two things. You can use corn syrup to line the rim then dunk the rim into a bowl of coconut. Or you can dunk the rim into melted chocolate, then dunk again in a bowl of coconut. Roll it around until it's coated nicely. Set aside.
- Make sure the hot chocolate is piping hot. Then use a funnel to get the liquid in the mugs if you lined them.
- You can top with marshmallows or whipped cream, or both. You can toss more coconut on top too if you like.
- I got a little carried away and dunked a bunch of mini marshmallows in chocolate, then dunked them in coconut. Things got a little wild here. SO good.
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