Chocolate coconut mousse

Easiest mousse ever! I thought this would be super fun, tasty, and easy, so I gave it a try. I found this recipe for “chocolate frosting“, which could also work if you let the coconut milk sit a bit longer so it thickened up. I ate it a bit softer, like a mousse, with fresh, crunchy, dark Skeena cherries on top. Yummers. The coconut flavour itself was actually quite mild but it was there.

1 can of full fat coconut milk (mine is 17g per 1/2 cup or 90g), poured in a bowl and left uncovered in the fridge overnight (or longer – just gets thicker with time).

Remove the water that will separate.
Add:
1/4 cup plus 1 tbsp cocoa
1/2 tsp vanilla extract
Sweetener to taste – or leave out. It’s a little bitter but still tasty.
Whisk.

My only modification was the sugar – two tablespoons of simple syrup. Regular sugar might work too but since there’s no cooking, I wasn’t sure it would be smooth enough. Any kind of syrup and other flavors would be fun to experiment with too – lemon, vanilla, or put to use the strawberries and lychees I have frozen in my freezer…

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