At first I wasn’t going to write this post because I didn’t take “Pinterest-worthy” photos of our (super delicious) Coconut Hot Chocolate on Christmas morning when we made it, but then I said screw it. My photos don’t need to be Pinterest-worthy because this (vegan) mash-up of coconut and chocolate and whipped cream is way worthy of it’s very own blog post. I most certainly strive to create Pinterest-worthy photos because it seems like the most helpful way to grow my blog, but for now I’ll just be me.
My boyfriends birthday is on Christmas, you may know we were in Hawaii for Christmas. We decided to go for several reasons: 1. We both knew we wouldn’t be going “home” for Christmas. 2. Patrick once dreamed of moving to Hawaii, although he’d never been there. 3. My best friends sister lives in Hawaii. With all of these factors at play, we tossed around the idea of just doing it – going to Hawaii for the holidays. And then a month later, we booked.
I asked Patrick what his family holiday traditions are, and what it is the he likes to do for his birthday (Christmas). Two things: 1: He likes to celebrate his birthday on Christmas Eve vs. Christmas Day, which is a genius idea he came up with as a kid in order to be celebrated and showered with gifts. As you can imagine, a Christmas birthday can be overlooked and under-celebrated. And #2: He MUST have hot chocolate on Christmas morning, a family tradition he is not willing to break.
Instantly, I knew I’d combine coconut with dark chocolate to create the most appropriate hot chocolatey beverage to enjoy with our Christmas morning breakfast in Hawaii before we hit the beach for the day. I made sure we were staying in an apartment with a full kitchen over Christmas so that we could prepare a few holiday meals at “home” vs. eating out. On Christmas Eve, we found a Whole Foods on the island, and on Christmas day we cooked, we relaxed, we picnicked on the beach, and we made a cozy, Hawaiian dinner. And for breakfast, we made the richest, most coconuty, Hawaiian, dark hot chocolate possible… complete with a coconut whipped cream, of course.
- 1 cup coconut milk
- 1 Tbsp. unsweetened cocoa powder
- 1½ Tbsp non-dairy semi-sweet dark chocolate chips
- 1 Tbsp raw sugar
- 1 14 ounce can or coconut whipped cream (Trader Joe's brand) or full fat coconut milk (Thai Kitchen brand is best), chilled for 12+ hours
- ¼ cup powdered sugar
- First, prepare the whipped cream topping. Place a mixing bowl in the refrigerator for 10 minutes. Sounds silly I know, just do it.
- Carefully open the chilled can of coconut cream. Scrape out the top, thick cream and then pour the liquid out in to a separate container. You will not be using the liquid in this recipe, so save it for a smoothie.
- In the chilled mixing bowl, beat the coconut cream until it is creamy then add the powdered sugar. Mix until it is creamy and smooth, then place in the refrigerator while you mix the chocolate.
- Heat the coconut milk in a small saucepan over medium heat. Once it is warm, add the chocolate, raw sugar, and cocoa powder and stir to combine.
- Continue heating the mixture until the chocolate has melted.
- Serve immediately with a dollop of the coconut whipped cream.
You will have some whipped cream left-over because you only need a dollop for this hot chocolate (or if you’re like me, you’ll take two dollops – which requires a bigger mug – so plan accordingly). Either way, you’ll have leftovers. Don’t get mad, if you’ve got a sweet tooth like me, you’ll find ways to use it. I tend to eat spoonfuls to cure my sweet cravings and I like to use it atop a fruit salad. Pie? More hot chocolate? Ice cream sundae? Yeah…