3 cans full-fat coconut milk (reserve liquid portion)
4 tablespoons maple syrup, honey, or agave nectar
2 teaspoons vanilla extract
4 tablespoons unsweetened cocoa powder, sifted
1/2 cup pomegranate seeds, berries, or coconut flakes, for garnish
Place cans of coconut milk in the refrigerator overnight.
Spoon the thickened coconut milk (cream) out of the can and place in a large bowl or mixer. Depending on the brand of coconut milk, you’ll end up with about 2 cups of coconut cream. Reserve liquid portion to use in smoothies or other recipes that call for milk.
Whip coconut cream with beaters or a whisk, gradually adding honey or agave. Whip until fluffy and smooth. Reserve 2-3 tablespoons before adding cocoa to use for garnishing.
Add cocoa powder and whip until smooth.
Spoon into dessert cups or glasses. Garnish with reserved whipped coconut cream and pomegranate seeds, berries, or coconut flakes.
Recommended brands of coconut milk include: Whole Foods 365, Thai Kitchen, or Native Forest. Do not use Trader Joe’s brand or any lite coconut milks, as they will not whip up properly.
You can also use canned coconut cream instead of taking the cream off the top of canned coconut milk. There is still some liquid in the bottom of the can of coconut cream, but not as much as in the coconut milk cans. Whole Foods 365 brand has a coconut cream in the 13.5 oz size which gives a little over 1 cup coconut cream per can.