Vegan Hot Chocolate I use Hanif's creamed coconut, though I'm not sure how big that brand is. I get it from a Japanese store right by my house. Try to get a kind with no additives if you can't get this one. It comes in a solid block and is absouately delicious in soups, curries, and desserts. I'm sure you could substitute milk for the water and creamed coconut if you really wanted to. Vegan!

Ingredients: (approximate amounts)

2 cups boiling water
2 Tbsp cocoa powder (unsweetened of course)
4 Tbsp cane sugar
35g creamed coconut
Dash of cinnamon
1/2 tsp vanilla (optional)


Combine cocoa and sugar and mix to get rid of any lumps. Put in a pan with 1/2 cup of the boiling water. Whisk, and simmer gently for 2 minutes, stirring constantly.

Dissolve the creamed coconut in remaining water.

Add coconut/water to pan and simmer for another minute.

Add cinnamon and vanilla if using.

Makes enough for 2.

All recipes © Katie Kelly
Home | Recipes | Comments?