Oh my gosh—you guys.
I run a food blog where I take pictures of food in my dining room and then enthusiastically tell you why you need to make it right away. This is no exception. Slow cooker hot chocolate: hello!
I can be terrible at following directions—apparently “open other end” can mean whatever end I choose—but I promise the end result here is worth it.
This is hands-down the creamiest, thickest, most luxurious hot chocolate I’ve ever tasted. It really is like sipping melted chocolate—so rich and velvety that “sipping chocolate” suddenly makes perfect sense.
I became intrigued by coconut hot chocolate after seeing coconut fudgesicles this summer, but I tend to avoid heat, so I waited for cooler weather to try this cozy beverage.
Interestingly, I don’t usually like hot drinks—they feel unsettling to me—but this recipe converted me. I’ll still reach for iced drinks most of the time, but this coconut hot chocolate is worth making on chilly days.
This drink uses full-fat coconut milk, sweetened condensed milk, chopped dark chocolate and Dutch-process cocoa for depth. The mugs are rimmed with toasted shredded coconut, and it’s finished with marshmallows and a big dollop of coconut whipped cream. For an adult twist, feel free to add a splash of Baileys or Kahlúa.
Best part: you make it in a crockpot—pour, stir, and it’s basically done.
Thick and Creamy Crockpot Coconut Hot Chocolate
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Ingredients
- 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
- frosting or glaze to rim the mugs
- whipped cream or coconut whipped cream for topping
- marshmallows for topping
Instructions
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Add the coconut milk, sweetened condensed milk and extracts to a crockpot and whisk to combine. Stir in the salt, cocoa powder and chopped chocolate, whisking again. Cover and cook on low for about 2 hours, stirring and whisking every 15–30 minutes so the chocolate melts evenly and the mixture thickens. Watch your crockpot and adjust stirring frequency as needed to prevent sticking.
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While the hot chocolate cooks, toast the shredded coconut in a small saucepan over low heat, stirring often, until golden, about 5–6 minutes. Let it cool, then place in a paper or zip-top bag and crush to small flakes.
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To serve, rim mugs with a bit of frosting or glaze, then dip into the toasted coconut so it adheres. Ladle the hot chocolate into mugs and top with whipped coconut cream and marshmallows.
Notes
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Now that’s worth it. Add it to your menu.