Instructions

Advanced Preparation:  Put a can of full-fat coconut milk in the back of your refrigerator -at least- 24 hours, or longer, before making this recipe.  The "fat" in the can will need to be solid to make the mousse.

1. Remove the can of coconut milk from the refrigerator.  The top half of the can should be the hardened coconut "fat" and the bottom half should be liquid coconut "water".
2. Scoop out the hardened "fat" part of the coconut milk from the top of the can and add it to the bowl of your mixer.  Save the coconut "water" to add to a smoothie.
3. Add the cacao powder and sweetener of your choice to the mixer bowl and mix on high speed with a whisk attachment until it peaks and turns into a fluffy mousse.
4. Optional: Top with raw cacao nibs, raspberries, strawberries, mini-chocolate chips (not lectin-free), shredded coconut, etc.
5. Store in the refrigerator in an air-tight BPA-free container until ready to serve or it will get soft if left out at room temperature.
6. Enjoy!