Coconut Rough hot chocolate

In the lead up to the southern winter, we’ve been feeling cosy and craving hot chocolate. But the typical milk-plus-powder version wasn’t going to suffice, so we thought we’d create a handful of recipes using our favourite Aussie chocolates. Quite a few variations have been tested (yes, sugar overload) and the “coconut rough” is one of the best.

It’s a great campfire treat – so good, in fact, we thought you’d like it, too. The “coconut rough” hot chocolate is inspired by the iconic but hard-to-find Golden Rough, produced by Nestlé. If you’re in Australia, you’ll most likely nab one from a newsagent, but you can also order them online.

For a stronger coconut flavour, we base this winter warmer on coconut milk. You can use tinned or fresh, as there’s little flavour difference, but a tin will be easier if you’re out bush or don’t have a fridge or Esky.

Nestle’s Golden Rough. Credit: Jennifer Ennion.

Serves 1 (large mug)


  • 400ml tinned coconut milk
  • 2 Golden Roughs, broken by hand into pieces
  • 2 marshmallows
  • Handful of coconut flakes (or shredded coconut)


  1. Heat the coconut milk in a pot on a stovetop or portable gas cooker.
  2. As the milk warms, add the Golden Roughs and stir them in until they melt.
  3. Once the chocolate has melted or as the milk begins to bubble, take it off the heat and pour the mixture into your mug. (Don’t leave the milk boiling on the stovetop, as it takes a long time to cool down.)
  4. Top with the marshmallows and a sprinkling of coconut flakes. Enjoy by a campfire.

(Interesting fact: By 1906, Australia had become the second largest export market for Nestlé, founded in Switzerland.)


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