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- Chill the Coconut Milk:
Refrigerate the can of coconut milk overnight. This step allows the cream to solidify and separate from the liquid. - Prepare the Coconut Cream:
The next day, carefully open the can without shaking. Scoop out the solidified coconut cream into a bowl. Reserve the leftover liquid for smoothies or other uses. - Whip the Coconut Cream:
Using an electric mixer, beat the coconut cream for 3-5 minutes until it becomes light and fluffy, resembling whipped cream. - Add the Cocoa Powder:
Gradually sprinkle in the cocoa powder, gently folding it into the whipped coconut cream. Be careful not to overmix, as you want to keep the air in the mousse. - Adjust Consistency:
If the mousse becomes too thick, slowly whisk in the ice-cold water, one tablespoon at a time, until you reach your desired consistency. - Chill and Serve:
Transfer the mousse to individual serving cups and refrigerate for at least one hour. This enhances both the flavor and texture.
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