Vegan Coconut Cream Mousse

 Ingredients

1 can coconut milk or cream

1/4 cup cocoa powder

1 tbsp dutch cocoa powder or additional regular

3-4 tbsp powdered sugar or erythritol (or 2 tbsp for extra dark)

Instructions

- Either refrigerate the coconut milk can overnight, or freeze about 10 minutes.  

- Do not to shake the can. You want the cream separate from the water underneath.

- Once cold, open the can and transfer only the thick part to a bowl. 

-Discard the watery part, or save for another recipe. 

- Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the cream until smooth. 

-Add remaining ingredients and whip until it forms a mousse-like texture.