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Homemade coconut pumpkin hot chocolate

Easy Coconut Pumpkin Hot Chocolate Recipe

Angie Kauffman
Enjoy the taste of fall and a dairy-free hot chocolate option when you make this quick and easy seasonal hot chocolate recipe.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Drinks
Cuisine American


  • 13.5 oz can of coconut milk see notes below
  • cup pumpkin puree not pumpkin pie filling
  • ¼ cup of coconut sugar or regular granulated sugar
  • 2 tablespoons cocoa powder
  • ½ teaspoon cinnamon
  • teaspoon nutmeg


  • Pour your coconut milk into a small saucepan.
  • Add all other ingredients, whisking to combine.
  • Simmer over low heat for about 10 minutes, whisking occasionally.
  • Add more regular milk or a dairy-free alternative to thin the mixture, if desired.
  • Pour into mugs when desired temperature and consistency has been reached.
  • (Optional) Serve with mini marshmallows or whipped cream. If serving with whipped cream, consider adding a sprinkling of fresh cinnamon or nutmeg to the top.


Note: You can put the can of coconut milk in the refrigerator overnight, which can make the hot chocolate creamier.

Second Note: Using the can of coconut milk is going to make this a thicker hot chocolate. If you prefer, you can use regular milk or your favorite non-dairy milk substitute to either thin the recipe or instead of the canned coconut milk.
Tried this recipe?Let us know how it was!