Vegan chocolate mousse topped with coconut chips
400 ml coconut milk (or coconut cream)
1 tablespoon sugar (or other sweetener)
1,5 tablespoon cocoa powder
Coconut chips Original Flavor
Possibly 20grams of dark chocolate to spread over the mousse.
How to do it:
Leave the coconut milk in the fridge overnight. Then the cream will separate from the water. Next day open the jar and scoop out the top layer of the thick cream. The coconut water that is left over can be used in, for example oatmeal or a smoothie.
Mix the coconut cream and sugar for about 1-2 minutes in a bowl with a mixer. Pour the cocoa powder and mix for a minute. Serve in glasses or bowls and decorate with berries and coconutchips (and some dark chocolate)
Serve directly or store in the fridge.