Open your cans of coconut milk, it is 3 cans total for both the whipped coconut cream and the hot chocolate. For the whipped coconut cream scoop the hard coconut cream off the top of one of the cans and set into the fridge in a mixing bowl. The remaining 2 cans plus the coconut water remaining in the half can are used for the hot chocolate.
For the hot chocolate: Place the coconut milk, sugar, cocoa powder, and vanilla saucepan and whisk together while cold.
Place the pan on the stove on medium high heat and warm up stirring occasionally for 2-3 minutes.
While this is heating the whipped coconut milk can be started, take the cold coconut cream and add icing sugar and beat with a whisk or a hand mixer until light and airy. Set aside.
Back to the hot chocolate, once the hot chocolate is warm, but not yet boiling, pour in the wine and add the pinches of cinnamon.
Bring to a boil, then pour into mugs, top with the whipped coconut cream and sprinkle with toasted coconut flakes.
