Ingredients:

2 cans full-fat coconut milk, refrigerated for 12-24 hours to separate

1 cup vegan chocolate chips

 

In the microwave or a double boiler, melt the chocolate chips. Scoop out the coconut cream (it should have separated to the top of the can) and lightly beat it into the chocolate. Then cover it and let is sit in the fridge for 4 hours.

 

Save the coconut water for smoothies.

 

Take out the mousse and beat on med-high until it's light and fluffy. It shouldn’t take more than a minute or two. Serve immediately or return the mousse to the fridge until you’re ready to eat it.

Top it with chocolate chips, fruit or coconut!