Coconut Hot Chocolate With Almond-Fluff Whipped Cream

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 4 to 6 drinks
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For the whipped cream:

3/4 cup very cold heavy cream

1/2 cup Marshmallow Fluff

2 tablespoons almond-flavored liqueur (such as amaretto), or 1/4 teaspoon pure almond extract

1/4 teaspoon pure vanilla extract

For the chocolate:

1 cup whole milk

1 14-ounce can unsweetened coconut milk

2 tablespoons good-quality unsweetened cocoa powder (such as Valrhona or Ghirardelli), plus more for garnish

3 tablespoons packed light brown sugar

1/2 cup good-quality bittersweet chocolate chips (such as Callebaut or Ghirardelli)

1/4 teaspoon pure vanilla extract

Pinch of fine sea salt

1/2 cup sweetened shredded coconut, lightly toasted


  1. Make the whipped cream: Combine the heavy cream, Fluff, almond liqueur and vanilla in the bowl of a stand mixer fitted with the whisk attachment; whip until soft peaks form.
  2. Make the hot chocolate: Combine the whole milk and coconut milk in a saucepan over medium heat and bring to a simmer. Whisk in the cocoa powder, brown sugar, chocolate chips, vanilla and salt; cook, whisking constantly, until the sugar and chocolate melt and the mixture is smooth and thick, about 5 minutes.
  3. Divide the hot chocolate among mugs and top with a large dollop of the whipped cream. Dust with cocoa powder and garnish with toasted coconut.
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