How to make a delicious thick Chocolate with whole coconut milk and almond milk. Take advantage of all the benefits of these healthy ingredients and prepare a multivitamin drink that will help you quench your thirst and keep your body hydrated.

A very healthy recipe


  • 1/2 liter of whole coconut milk. See:  How to make coconut milk
  • 1/2 liter of almond milk See: How to make almond milk
  • 250 grams high quality sweet dark chocolate chunks
  • 1/4 cup unsweetened organic cocoa
  • 2 teaspoons vanilla extract
  • 2 teaspoons coconut extract
  • 1/4 teaspoon sea salt
  • 1/2 cup of unsweetened or grated flaked coconut to put on the rim of the cups
  • Whipped cream of coconut for the filling See:  How to make Cream of Coconut .

Marshmallows topping (optional)


Add the milks and extracts to your pot, whisking to combine. Add the cocoa powder, salt and chocolate, beating again. Cover and cook over low heat until thickened. Wait for all the chocolate to melt and combine very well with all the ingredients, taking care that it does not drain when boiling. Works best in a crock-pot.

Before serving, add the coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden brown. Let cool and put it in a paper or ziplock bag and crush with your hands into tiny pieces.

To serve, put something sticky around the rims of a cup so that you can then dip them into the toasted coconut flakes, pressing gently to adhere. Pour the hot chocolate into the mugs and garnish with the whipped cream and marshmallows. Serves approx. 8 cups.

By Dr. Eric Jackson

Dr. Eric Jackson provides primary Internal Medicine care for men and women and treats patients with bone and mineral diseases, diabetes, heart conditions, and other chronic illnesses.He is a Washington University Bone Health Program physician and is a certified Bone Densitometrist. Dr. Avery is consistently recognized in "The Best Doctors in America" list.

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