Best Bites: Crockpot coconut hot chocolate
Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.
This creamy and thick coconut hot chocolate is sure to be a crowd pleaser. Learn how to make this decadent drink in this episode of Best Bites!
- 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
- Chocolate syrup
- Marshmallows for topping
- 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 until small flakes remain.
- To serve, rim the edges of a mug with chocolate syrup, then dip the rim in the toasted coconut flakes, pressing gently to adhere. Pour hot chocolate in the mugs and garnish with marshmallows.
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