Vegan Coconut Almond Hot Chocolate with Vegan Whipped Cream

Vegan hot chocolateTurns out Bobby Flay and I are soul mates. Well, pretty close anyway – we have the same favorite childhood candy bar: Almond Joy.

So this month in the Food Network magazine, my pal Bobby shares his coconut almond hot chocolate. He uses half regular milk and half coconut milk. But I wanted to see if this would be just as good totally vegan – using all coconut milk. C’mon, Bobby – you were so close!

And, I went even farther: vegan whipped cream! I skimmed the solid portion of a can of regular coconut milk and whipped it with a little powdered sugar – as recommended by this month’s issue of Cooks Illustrated.

I am happy to report success!  This is hot cocoa that took a tropical vacation!

Happy Meatless Monday, Everyone!

— posted by Donna

Other bloggers do vegan hot chocolate:

Mexican Hot Cocoa, Elana’s Pantry
Vegan Hot Chocolate, Go Dairy Free
Dark Hot Cocoa, The Nourishing Gourmet


1 can (14 ounces) regular coconut milk
1 can (14 ounces) light coconut milk
2 tablespoons cocoa powder
¼ cup chocolate syrup, or more to taste
¼ teaspoon salt

Place all coconut milk in a small saucepan. Whisk in the cocoa powder.

Bring to a simmer over medium high heat and let simmer a few minutes to thicken slightly.

Add remaining ingredients.

For an almond touch, add a dash of almond extract and sprinkle diced almonds on top of the whipped cream!


1 can (13 ounces) regular coconut milk (NOT light)
3 tablespoons powdered sugar
1 teaspoon vanilla
Pinch of salt

Chill the can of coconut milk for several hours, or overnight.

Open can and with a spoon carefully remove the top layer of solidified coconut cream (it will be about half of the can).

Whip at high speed with all remaining ingredients until the consistency of whipped cream, about 3 minutes.

Can be stored in refrigerator for about 8 hours.


  1. Erin says

    I have a question. Is it called “Coconut Almond” hot chocolate only because its supposed to taste like an almond joy? Because I don’t see any almond ingredients. One way or another though, it looks absolutely incredible :)

    • says

      Thank you, Erin – forgot to add the almonds to the post. The nuts in the photo are diced roasted almonds sprinkled on top, and you can amp up the almond factor by adding a dash of almond extract! Cheers!

  2. says

    Nice! I just reviewed a South American cookbook, which had a version of coconut hot cocoa that I enjoyed in Ecuador. Super delicious! I never thought to make whipped cream with the coconut milk. How fun! And what a treat to share this tasty treat with vegan friends. Good idea. :)

    • says

      Eva – I hear ya. But really, this is a nice take on hot cocoa, with a lovely coconutty flavor. And, yes! I kept the whipped coconut milk in the fridge for a whole day and it was just fine.


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