2 Ingredient Vegan Coconut Cocoa

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With half the US freezing to death, I figured now would be a good time to share my 2 ingredient Vegan Coconut Cocoa. :)

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It’s super simple and super yummy.

It’s pretty much my sister-in-law’s recipe with a couple of changes to make it vegan, or in our case, allergy friendly for my daughter.

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1/3 heaping cup of Vegan chocolate chips (we use Enjoy Life brand)

3 cups Coconut milk (we use Silk brand)

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Seriously…that’s it! No need to add sugar because coconut milk is already so sweet. I actually can’t stand it straight up, because it’s too sweet for me. In this hot cocoa though, it works.

The Enjoy Life chocolate chips also taste really yummy, which I can’t say for most vegan substitutes.

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Combine the chocolate chips and 1/3 cup of coconut milk in a medium size pan over medium heat.

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After a few minutes, the chocolate chips will begin to melt.

Vigorously whisk the mixture together until smooth, then add the rest of the milk and whisk again.

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Heat mixture through.

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Heat to your liking, but do not bring to a boil, then give the cocoa a good whisking one more time. If you really want a smooth cocoa, you can use an immersion blender or electric beaters.

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Serves 2-3.

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I personally love the coconut and chocolate together. If coconut is not your thing, you can of course use almond milk or rice milk which are both pretty sweet milks as well. 

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You can also adjust the amount of chocolate to get a stronger or milkier flavor. I tried to make sure the ratio in this recipe was a good middle of the road flavor.

If I am just making it for myself, I prefer a half a cup of chocolate chips. ;)

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Alrighty…Here’s the quick view version:

Coconut Cocoa

Serves 2-3


1/3 heaping cup of vegan chocolate chips (Enjoy Life brand is good)

3 cups coconut milk (Silk brand is preferred)


Combine chocolate chips and 1/3 coconut milk into a medium pan over medium heat.

Heat until chocolate chips melt. Whisk together.

Add remaining milk and heat through. Do not boil.

Whisk again, or beat with electric beaters or immersion blender.

Serve warm.



  1. says

    Yum! I use So Delicious refrigerated coconut milk, and I taste barely any coconut flavor. I do one spoonful cocoa and one and a half spoonfuls sugar per cup of coconut milk (maybe So Delicious is less sweet than Silk?). It’s not quite as creamy on your tongue as good whole milk, but it’s WAY better than no hot chocolate at all! I bet the chocolate chips make up for the creamy factor a little bit :)

    • says

      Hmm…I have used So Delicious before and it seemed sweet to me. I also can’t tolerate super sweet things very well though…or at least super sweet to me…I guess it’s relative…ha. :) And yes! The chocolate chips definitely help with the creaminess.

  2. says

    We love enjoy life chunks! They are super yummy. They’re tiny chips are great too. I’m definitely trying this out. We use califia farms coconut and almond milk which has no sweetener and it’s so good. Very low carb/fiber ratio too. Although I think your girl might have an almond issue too so maybe that one won’t work for you :)

  3. says

    Ooh, I do this too, Delia with coconut milk, powdered cocoa, a little bit of agave nectar, and a splash of vanilla. It’s not exactly 2 ingredients, but it’s less than 5 (Ha! Ha!). Sometimes I’ll alternate with a tea bag of vanilla chai, cocoa, and agave nectar to taste. I don’t drink coffee, so I’m always experimenting. I’ll have to try the vegan chocolate chips.

  4. says

    Oh this sounds good! I’m loving the enjoy life chunks too these days on my dairy and gluten free nursing diet. Lots of coconut milk and almond milk up in here. I sometimes refrigerate the canned coconut milk a take a scoop of the cream for my coffee.

  5. says

    This looks awesome, super simple too.. it’s a pity Perth (Australia) is in the middle of a heat wave… I would still probably drink it though! :)

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