Hot chocolate is good, but this Pumpkin Hot Coconut will blow your typical hot chocolate out of the water. Or the snowbank. This hot pumpkin drink is the perfect way to warm up on a cold, snowy day. Especially if you add the rum!
(This recipe for Pumpkin Hot Coconut was originally posted in November 2013, but was updated with new photos in 2019).
If you can have hot chocolate, you can have hot coconut, too. Right? OK. I had a tough time naming this drink because I really just wanted to a call it “ridiculously delicious awesomeness with a splash of alcohol in a glass and topped with toasted marshmallows.” But I figured that wouldn’t be great for SEO, so I decided to name it Pumpkin Hot Coconut instead.
It’s still not quite descriptive enough, but I suppose that’s what the rest of this blog post is for. To help you understand. I didn’t want to call it a cocktail because you don’t haveeee to add the rum. But I think you should. Especially today. It is Cocktail Friday, after all (p.s. woo hoo!!)
Sometimes I wonder how it’s possible for us New Englanders to get through the long dark winters here. Then I make a drink like this and realize I wouldn’t want to live anywhere else. Weekends cuddled up in yoga pants and blankets on the couch with a steaming hot drink like this one and a good book or Bon Appetit magazine.
Snow? Bring. It. On. The combination of coconut milk, pumpkin, and a splash of rum is one I want to be sipping on all fall and winter long. And this one is way, way less caloric than its hot chocolate cousin. Which means you can totally drink 3 or 4 without feeling guilty, obviously.
PUMPKIN HOT COCONUT DRINK RECIPE
This is an easy peasy recipe. Which means you can make it on a whim and be enjoying a nice hot drink at any time this winter. Literally, all you have to do is combine coconut milk (the kind that comes in a carton), pumpkin puree, and pumpkin pie spice in a medium saucepan over medium heat. Whisk everything together and heat until sufficiently warm.
Really, that’s all you have to do to enjoy a pumpkin hot coconut. BUT I also highly recommend the next two steps, too. With your oven set to broil, lay mini marshmallows in a single layer on a foil-covered pan. Broil for a couple minutes until the marshmallows are nicely toasted. Keep a very close eye on them as they’ll get brown fast!
Also, I highly recommend rimming your glasses or mason jars with coconut. I typically like to use a simple syrup to brush along the glass rims (I ALWAYS have simple syrup in my fridge), but you can also just mix together a little water and granulated or confectioners’ sugar.
Pour that delicious pumpkin-y coconut milk mixture into the glass and stir in a little light rum. Fine, you don’t have to add rum if you’d prefer a nonalcoholic beverage. But there’s something so perfect about a hot alcoholic beverage in the middle of winter. Don’t forget to top with the toasted marshmallows, too!
Hellooo. If you want some extra sweetness, you can stir in some more of the coconut, too. Or you can add a little agave syrup. I loved that this drink wasn’t overly sweet, but if you’re in the mood for even more of a treat, you can add some extra.
I tend to be a bit of a homebody in the colder weather (um, that’s the understatement of the year)… And this drink is totally not going to help my case. When I have this at home, I really don’t think I’ll feel the need to ever leave my couch again. This could be bad news.
I know some people are sick of pumpkin. But even if you’re sick of the trend, I urge you to still enjoy it. I’ve always had a strict September-December pumpkin policy and never let myself indulge in it the rest of the year. But then I started making drinks like this pumpkin hot coconut and realized that pumpkin is totally appropriate all year round. Especially when it’s in the form of a hot pumpkin drink. After all, some years it doesn’t even snow until January!
You should know that pumpkin and coconut is a super fabulously delicious combination. And also that marshmallows make everything more delicious. There’s something about a toasted marshmallow that is absolutely perfect in both the dead heat of summer and the dead cold of winter. I just love that about them.
Oh, one warning. This drink WILL end up leaving your face covered in coconut. Which is even more reason not to leave your house. Sorry, guys. I was just trying to help.
Now go forth and celebrate the fact that it’s Friday! What are your plans for this weekend? Going to a big party? Or staying in on the couch and drinking this? That’s what I thought. Make me proud, friends.
What’s your favorite cold weather drink?
And if you’re more in the mood for a cold pumpkin drink, this Pumpkin Spice Latté Milkshake from Delish looks incredible!
Pumpkin Hot Coconut
- 3 cups coconut milk (the kind in the carton)
- 3/4 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/2 cup mini marshmallows
- Shredded coconut, for garnish
- 2-3 oz. light rum (optional)
- In a medium-sized saucepan over medium heat, combine coconut milk, pumpkin puree, and pumpkin pie spice. Whisk together and heat until sufficiently warm.
- Spread mini marshmallows out on a foil-lined baking sheet and place under broiler for about 2 minutes, until they are nice and toasted.
- Rim glasses or mason jars with shredded coconut. You can brush a little simple syrup or just a sugar/water mixture on glasses to get coconut to stick.
- Pour pumpkin coconut milk mixture into the glass and stir in 1-1.5 oz. of rum into each glass (depending on how strong you want them). Top each drink with toasted marshmallows.
- You can make this drink nonalcoholic by simply leaving the rum out.