A thick and creamy coconut milk hot chocolate recipe made in a crockpot that is sugar free, low carb and full of extreme chocolate flavor!
Coconut Milk Hot Chocolate
If you’ve never thought about making coconut milk hot chocolate before, then I think you should try it for yourself. Using coconut milk as a base for hot chocolate makes for some really thick and creamy hot cocoa. You won’t even need to add any thickeners to thicken up this recipe.
And if you’re worried about it tasting like coconut, don’t be. This hot cocoa doesn’t have a strong coconut milk after taste. So even if you’re not a huge fan of coconut milk, I still think this recipe is worth a try! I prefer this over using almond milk any day.
I prefer to make my hot chocolate this way over using heavy cream or almond milk any day. It’s just another great way to reduce the dairy in your diet if that is a concern. When I can, I do try to use dairy free options because it can hinder my own weight loss.
For this recipe, I used three cans of Kitchen Thai coconut milk, Hershey’s Special Dark cocoa powder and Swerve sweetener. You won’t need a lot of dark cocoa for this recipe either. I only used one serving to get a nice strong chocolate flavor in addition to tossing in some sugar free chocolate chips.
The hot chocolate does not come out tasting like dark chocolate at all, which was a plus in my book. Not that I don’t like dark chocolate. But I wanted my coconut milk hot chocolate to taste like regular hot cocoa.
I’ve noticed that it takes a while for the coconut milk to really warm up in the crockpot. I’m assuming because it turns really thick in the process. Because I remember checking on it an hour and a half later and it was luke warm.
I topped the hot chocolate with some thinly grated chocolate and cinnamon. Yet if you look at my pictures, you can kind of see them on top.
The cinnamon stick is optional, but really I think you should keep it in. The cinnamon stick doesn’t make the recipe taste too cinnamon like I think it really increases the chocolate flavor in the recipe. The addition is just perfect.
You could make this on the stove top too. Just follow the recipe up until the crockpot. Since you’ll be using a sauce pan, I suggest using the setting in on low/medium and whisking the chocolate chips.
If you want this to have more of a coffee flavor, try adding in either coffee extract or creamy cappucinno extract. The later just happens to be one of my favorites. It gives a nice light coffee taste to the coconut milk.
- 3 cans coconut milk
- 1 tbsp Lily's chocolate chips OR Hershey's Sugar Free Chocolate Chips
- 1 tbsp Hershey's Special Dark cocoa
- ½ cup Swerve sweetener
- ½ tsp stevia
- ½ tbsp vanilla extract
- 1 cinnamon stick
- Using a crock pot, whisk in 3 cans of coconut milk until most of the lumps are smoothed. Turn the crockpot on high for 4 hours.
- Whisk in the Hershey's Dark Cocoa, Swerve sweetener, stevia, and vanilla extract. The cocoa powder might be lumpy and that's okay.
- Toss in the cinnamon stick, and the chocolate chips. Every half hour - hour, whisk the hot chocolate. The lumps from the coconut milk and powder will smooth the longer it sicks, and the chocolate chips will melt perfectly.
NUTRITION: (12 servings using Hershey’s Sugar-Free Chocolate Chips)