Coconut Cream Hot Cocoa in the Crockpot
Description
Make this thick and creamy hot cocoa easily in your crockpot to enjoy on those cold winter days. This recipe will serve a crowd, but can easily be cut down to serve less.
Ingredients
4 (13 oz.) cans full-fat coconut milk
2 (14 oz.) cans sweetened condensed milk
8 oz. high-quality dark chocolate, chopped
1/4 c. Dutch process cocoa powder
2 t. vanilla extract
2 t. coconut extract
1/4 t. salt
1/2 c. unsweetened flaked or shredded coconut
frosting, to rim the mugs
whipped cream or coconut whipped cream, for topping
marshmallows, for topping
Directions
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Add coconut milk, condensed milk and extracts to the crockpot, whisking to combine. Stir in salt, cocoa powder and chocolate; whisk again. Cover; cook on Low for 2 hours. You may want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture. After awhile it will begin to thicken and bubble on the sides, so leave it on, but remove the lid and whisk well. Keep your eye on it and whisk everything together.
Before serving, add coconut to a small saucepan; heat over low heat, stirring with a wooden spoon, toasting for 5-6 minutes until golden. Cool; add to a paper or ziplock bag; crush until small flakes remain.
To serve, rim the mug edges with some frosting or something sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs. Garnish with whipped cream and marshmallows.
8-12 servings, but can easily be cut in half, doubled, etc.
[ If you don't have a crockpot, this can be made in a large stock pot. Cook over very low heat while whisking, stirring until totally combined. Continue to stir along the edges where chocolate may stick and burn.]