Coconut Hot Chocolate

By Melissa Clark

Updated Jan. 30, 2023

Coconut Hot Chocolate
Andrew Scrivani for The New York Times
Rating
5(484)
Comments
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Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.

Featured in: Third Time’s the Charm, Valentine

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Ingredients

Yield:2 servings

    For the Chocolate

    • 2tablespoons unsweetened cocoa powder
    • 115-ounce can coconut milk
    • ¼cup dark brown sugar
    • Pinch kosher salt
    • 1ounce bittersweet chocolate, chopped about ¼ cup
    • 1teaspoon vanilla extract

    For the Meringue

    • 1large egg white
    • 3tablespoons superfine sugar
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

652 calories; 50 grams fat; 43 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 44 grams sugars; 8 grams protein; 122 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Whisk cocoa into ⅓ cup boiling water.

  2. Step 2

    In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.

  3. Step 3

    In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

Ratings

5 out of 5
484 user ratings
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Comments

Holly

so rich, no need to have any other dessert. I left off the meringue and just used whipped cream.

Sara

Super rich and delicious. You could definitely get away with using less sugar, even with bitter dark chocolate.

lynn

love this. halved the sugar and used a 72% chocolate. next time, i might try it without any added sugar.

megp

I made using 1/3 c. boiling water, 2 Tb cocoa powder, 1 c. Aroy-D coconut milk, 1/4 c Lily's stevia sweetened dark chocolate chips, no sugar, 1 tsp vanilla and a pinch of Kosher salt. No whipped topping. Superb.. Easily 2 servings, but I managed to consume alone.

Rochelle

others: used less sugar and some chilled and made it a pudding

Melanie

Meh. I see all the comments about how rich this is. It must really depend on the coconut milk you use. I used Trader Joe’s regular coconut milk and it wasn’t as rich as I expected. Now was it chocolatey enough for me. I added extra dark chocolate plus cinnamon and cayenne as I prefer a more Mexican hot chocolate flavor. It wasn’t ok. I think I need to try a different coconut milk next time.

Botany Boy

I have been very disappointed with TJ's coconut milk which is thin and flavorless. I look for brands that does not include sodium bisulfite. Guar gum and other vegetal thickeners are ok if that's what's available in your regional shops. The gums thicken the milk.

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