Coconut milk is a staple in my pantry because I often use it for Thai inspired dishes and baking. This time around, I used a can of coconut milk in place of milk often used to make hot chocolate. I got some inspiration online from a few websites but in the end, decided to just wing it to make my coconut hot chocolate. It’s an easy variation that’s not too sweet but has all the luxurious flavor and texture of the richest hot chocolate I’ve ever had. Even better is that this version is completely vegan!
1 13oz can coconut milk
2 tablespoons honey
1/4 cup unsweetened cocoa
1/4 cup granulated sugar
In a 2 quart saucepan over medium heat, add the entire can of coconut milk. Fill the empty can with water and add this to the pot as well. Add the honey, sugar and cocoa, stirring to dissolve. Allow to warm but do not boil. Serve warm.