This recipe is brilliant! It’s dairy free so suitable for those with allergies or intolerance to dairy products. While coconut milk is very calorific and should only be consumed as an occasional treat, it’s also high in magnesium, phosphorus, potassium, copper, selenium, zinc, folate, manganese and vitamin C. It also contains vitamin E, vitamin K, thiamin, vitamin B6, niacin, choline, pantothenic acid and calcium.
- 1 x 400ml can of full fat coconut milk
- 1/2tsp of natural vanilla extract
- 2 tbsp of cocoa powder
- 1 tbsp of honey or maple syrup
- A tiny pinch of salt (optional)
- Put the can of coconut milk in the fridge and leave overnight (make sure you use full fat otherwise it won’t work).
- The fat of the coconut will separate from the coconut water which will remain at the bottom of the can. Open the can of coconut milk and with a spoon carefully scoop out the coconut fat (leaving the water at the bottom) and place into a medium sized mixing bowl.
- Add the remaining ingredients to the bowl and whisk for a couple of minutes or until well mixed and whipped to a good consistency. The pinch of salt brings out the flavour of the chocolate.
- Transfer the mixture into a bowl or tub and pop back into the fridge until ready to eat. It should take on a mousse like texture.