Choc-y coconut-y marshmallow-y bliss.

total time 15 mins serves 2


coconut cream

  • Coconut cream from 1 tin of coconut milk*

  • 1/4 cup (30g) icing sugar

hot chocolate

  • 2 medium-sized mugs of plant milk

  • 50g 70% dark chocolate

  • 1 tsp cinnamon

  • 1 heaped tsp cocoa powder

  • Vegan marshmallows



  1. Refrigerate a tin of coconut milk overnight. Make sure not to mix the tin up as we want to use the hard cream at the top of the tin for this recipe.

  2. Remove the creamy top from the tin of coconut milk and leave behind the water (can be used in a smoothie or curry later), and add to a bowl. Whisk until creamy (around 30 seconds).

  3. Sieve in the icing sugar and whisk together for a minute or two until combined and creamy.

  4. Pour out milk into your desired mugs (don’t fill all the way to the top, to leave room for chocolate and cream). Pour into pan over low to medium heat.

  5. Break in the chocolate, and add in the cinnamon and cocoa. Continue to stir, making sure not to let the mixture boil.

  6. When the hot chocolate is hot, pour into your mugs.

  7. Add in a few vegan marshmallows if you have them. Spoon in the coconut cream (or use a piping bag). Grate over some chocolate, sip, and enjoy!


  • Some brands of coconut milk can be tricky to turn into coconut cream, so I would recommend choosing a more expensive option with higher amounts of coconut in it, to get the creamiest of coconut creams.

  • If you are feeling lazy leave out the cream and simply enjoy the hot chocolate alone - this is what I usually do!