Ingredients
- 1 15-ounce can full-fat coconut milk chilled overnight
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- Pinch of kosher salt
- 1 teaspoon vanilla extract
Instructions
- After chilling the coconut milk overnight, separate the cream from the liquid. Open the can, drain the liquid and scoop out the solidified coconut cream into a mixing bowl. Reserve the liquid for another use.
- Using an electric mixer, whip the coconut cream until it's light and fluffy.
- Gradually add the cocoa powder, powdered sugar, salt, and vanilla extract to the whipped cream, continuing to whip until well combined.
- Transfer the mousse to a container and refrigerate for at least 1 hour to set.
