Creamy Crockpot Coconut Hot Chocolate
- Topping Options:
- 2 (13 oz.) cans full-fat coconut milk
- 1 (14 oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- 4 oz. high-quality dark chocolate, chopped
- 1/8 c.cocoa powder
- 1/8 tsp. salt
- unsweetened shredded coconut, toasted
- whipped cream or coconut whipped cream
- chocolate chips
Adapted from carpeseason.com
Add coconut milk, condensed milk and extracts to your crock pot, whisking to combine. Stir in chopped chocolate, cocoa powder, and salt 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. Just keep your eye on it and whisk everything together.
Top with desired toppings!
To toast coconut, if desired: Heat a small pan over medium-low heat. Toss in coconut, and stir constantly for 3-5 minutes until golden. Remove to a plate to cool. Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon.
[Note: if you don't have a crockpot or are wary of using your crockpot, you can definitely make this in a 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!]
Any leftovers can be kept in a covered container in the fridge and reheated in the microwave as needed. Goes GREAT with coffee!