Coconut Hot Chocolate

Coconut Hot Chocolate
Coconut Hot Chocolate

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La Cocina Goya

Nothing takes the chill out of a snowy day like a steaming glass of this Coconut Hot Chocolate. Creamy, rich GOYA® Coconut Milk is sweetened with brown sugar and gently heated with two doses of chocolate: cocoa powder, which builds a chocolaty foundation, and then chopped bittersweet chocolate, which imparts a decadent, silky texture.

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2 cans (13.5 oz. each)

GOYA® Coconut Milk

¾ cup

finely chopped Brown Sugar Cane from 1 package (8 oz.) GOYA® Brown Sugar Cane (Panela/Piloncilo) or ¾ cup packed brown sugar



2 tbsp.

unsweetened cocoa powder

1 oz.

bittersweet chocolate, finely chopped (about ¼ cup)

½ tsp.

vanilla extract

Whipped cream (optional)

Sweetened flaked coconut (optional)

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Step 1

Add coconut milk, brown sugar cane and salt to medium saucepan over medium heat. Whisk until sugar dissolves and milk comes to simmer, about 5 minutes.

Step 2

Reduce heat to medium low. Whisk in cocoa powder and bittersweet chocolate. Cook, whisking constantly, until cocoa powder and chocolate dissolve and mixture is smooth and thick, about 5 minutes more. Whisk in vanilla extract.

Step 3

Divide hot chocolate evenly among serving mugs. Top with whipped cream and shredded coconut, if desired.

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