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Coconut-Caramel Hot Cocoa Recipe

Coconut-Caramel Hot Cocoa Recipe

You'll think you're drinking your dessert when you indulge in this homemade hot cocoa. The decadent beverage features rich chocolate, peanut butter, caramel and coconut. —Roxanne Chan, Albany, California
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings


  • 1 can (13.66 ounces) coconut milk
  • 1-1/2 cups 2% milk
  • 1/2 cup semisweet chocolate chips, melted
  • 1/4 cup creamy peanut butter
  • 1/4 cup hot caramel ice cream topping
  • Coconut rum, optional
  • Whipped cream and toasted sweetened shredded coconut, optional


  • 1. Place the first five ingredients in a blender; cover and process until smooth. Transfer to a large saucepan. Cook and stir over medium heat until heated through. Remove from the heat; stir in rum if desired. Pour into mugs. Garnish with whipped cream and coconut if desired. Yield: 6 servings.

Nutritional Facts

3/4 cup (calculated without rum and garnishes): 322 calories, 25g fat (16g saturated fat), 5mg cholesterol, 138mg sodium, 25g carbohydrate (11g sugars, 2g fiber), 7g protein.

Reviews for Coconut-Caramel Hot Cocoa

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randcbruns User ID: 828588 242793
Reviewed Jan. 29, 2016

"This sure hits the spot on a cold day! I love the addition of coconut rum. The coconut milk does make this super rich and creamy. I will be trying coconut milk with my other hot chocolate recipes from now on. YUM!"

Amy the Midwife User ID: 2816815 180581
Reviewed Jan. 13, 2013

"The coconut milk makes this a very rich and creamy drink. Being allergic to peanuts, I left it out. I thought about adding almond butter or the like, but I didn't and it wasn't missed. I just put all the ingredients into a saucepan - minus the peanut butter and coconut rum - and whisked it.

I topped it off with whipped cream, toasted coconut and sprinkled it with a little cinnamon. Everyone enjoyed it!
Since I didn't follow the recipe, I didn't want to rate it, but with my adjustments I would rate it about a 4.
(I used Sprouts' brand coconut milk. I'm not sure that Thai Kitchen's would work as well in this recipe since it has a significant amount of solidified coconut oil on top, but I could be wrong.)"

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