Coconut Caramel Cocoa

This vegan cocoa is so thick and tasty that your taste buds will think they’ve died and gone to heaven.  The recipe makes two servings but you’ll probably want to shiv whoever you’re with so you can drink their mug too!

Yield: 2 servings; Prep Time: 1 minute; Cook Time: 8 minutes

  • 1/3 cup sugar
  • 1 Tbsp water
  • 1 cup canned light coconut milk
  • 1 Tbsp cocoa powder
  1. Bring sugar and water to boil in a heavy saucepan.  Cook 5 minutes or so until starting to brown.  You can swirl the pan, but do not stir.
  2. Reduce heat to low and slowly whisk in the coconut milk*.  Continuing to whisk, add cocoa powder to pot and continue to mix until homogenous.  *If your caramel seizes up, don’t panic!  Just bring the liquid back to a boil and continue to carefully whisk until everything has reached a liquid state.
  3. Pour into two mugs and top with marshmallows if desired.

One thought on “Coconut Caramel Cocoa

  1. I love hot chocolate, especially in the winter. Too bad it’s ninety degrees here in Minnesota, and that would just seem wrong. Maybe some rainy night. I’ve never made homemade chocolate, and the box kind seems too thin and plain. I have to try this!

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