A twisted double delight of coconut and chocolate mocha makes perhaps the best hot chocolate ever!


by Sue Lau | Palatable Pastime

I actually thought this one up after saying the word aloud.

Cocomocha. It has such a nice ring to it. From there it was just fun to make-a-mocha with coconut milk, although I did end up adding some milk as well since I didn’t have enough coconut milk to make very much. I keep the instant espresso around for baking uses, such as putting in cookies and biscotti. You could probably use instant coffee if you feel compelled. The coconut milk is the unsweetened type you might find in the Asian section of your market for use in curries and the like and not the Coco Lopez in the liquor section which os commonly used in making pina coladas.

This actually exceed my expectations for flavor and was gone in a flash. I hope you enjoy it as much as we did.



  • Servings: 3
  • Difficulty: easy
  • Print



  • 14 ounces unsweetened coconut milk
  • 14 ounces milk
  • 1 tablespoon cocoa
  • 2 tablespoons sugar (or use an appropriate amount of a sweetener of your choice)
  • 2 teaspoons instant espresso


  1. Whisk together and warm over low hot until drinkably hot.

From the kitchen of


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Peanut Butter Hot Chocolate

Autumn Apple Nog

Pumpkin Spice Hot Chocolate

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