Ingredients:
3-4 tablespoons unsweetened cocoa powder
1 can (14 oz) full-fat coconut milk, refrigerated overnight
2-3 tablespoons water (or more, as needed)
Instructions:
Chill and Prep Coconut Milk:
Place the can of coconut milk in the refrigerator overnight to allow the cream to separate from the liquid.
Prepare Mixing Bowl:
Chill a mixing bowl in the freezer for a few minutes before starting.
Whip Coconut Cream:
Open the chilled coconut milk can and scoop out the solidified coconut cream into the chilled mixing bowl.
Using a hand mixer or stand mixer with a whisk attachment, whip the coconut cream until fluffy peaks form.
Incorporate Cocoa Powder:
Gradually sift in cocoa powder, 1 tablespoon at a time, into the whipped coconut cream, continuing to mix until well incorporated and desired chocolate flavor is achieved.
Adjust Consistency:
If the mixture is too thick, add water, 1 tablespoon at a time, and continue mixing until the mousse reaches a smooth and creamy consistency.
Serve:
Spoon the chocolate coconut mousse into serving bowls or glasses.
Optionally, garnish with a sprinkle of cocoa powder, shaved chocolate, or fresh berries.
Chill (Optional):
For a firmer texture, refrigerate the mousse for 30 minutes to 1 hour before serving.