Coconut Hot Chocolate

By Melissa Clark

Updated January 29, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 1
Rating
5(500)
Comments
Read comments

Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.

Featured in: Third Time’s the Charm, Valentine

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings

FOR THE CHOCOLATE

  • 2 tablespoons unsweetened cocoa powder

  • 1 15-ounce can coconut milk

  • ¼ cup dark brown sugar

  • Pinch kosher salt

  • 1 ounce bittersweet chocolate, chopped about ¼ cup

  • 1 teaspoon vanilla extract

FOR THE MERINGUE

  • 1 large egg white

  • 3 tablespoons superfine sugar

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

54 grams carbs; 652 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 43 grams saturated fat; 50 grams fat; 3 grams fiber; 122 milligrams sodium; 8 grams protein; 44 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Whisk cocoa into ⅓ cup boiling water.

  2. Step 2

    In a saucepan, combine coconut milk, brown sugar and salt. Simmer, stirring, until sugar is dissolved, about 2 minutes. Whisk in hot cocoa and chocolate until smooth. Stir in vanilla.

  3. Step 3

    In bowl of an electric mixer, beat egg white on medium speed until it begins to foam, about 1 minute. Add superfine sugar tablespoon by tablespoon as mixer is running. Beat until egg white stiffens to soft peaks and is shiny, 5 minutes. Dollop onto cups of hot chocolate.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
500 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Holly

so rich, no need to have any other dessert. I left off the meringue and just used whipped cream.

Sara

Super rich and delicious. You could definitely get away with using less sugar, even with bitter dark chocolate.

lynn

love this. halved the sugar and used a 72% chocolate. next time, i might try it without any added sugar.

My Adjustments

Good, but rich. And not for afternoon or evening indulgence. Kept me awake for HOURS.

Katie

Great tip @Natasha! so delicious

megp

I made using 1/3 c. boiling water, 2 Tb cocoa powder, 1 c. Aroy-D coconut milk, 1/4 c Lily's stevia sweetened dark chocolate chips, no sugar, 1 tsp vanilla and a pinch of Kosher salt. No whipped topping. Superb.. Easily 2 servings, but I managed to consume alone.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.