1 tin coconut cream
2-3 tablespoons raw cacao
1-2 tablespoons raw honey – to taste
1/4 teaspoon vanilla extract
Crushed nuts, shredded coconut or fresh berries (optional)

Pop your tin of coconut milk in the fridge for a few hours (best overnight) so that the cream hardens, separates and rises to the top. Scoop out this hardened cream, and pop it in a large mixing bowl. Keep any liquid at the bottom of the tin for another recipe…

Using a hand held mixer on low speed, slowly start to whip the coconut cream. Sift in your cacao, then add honey and vanilla extract, gradually work to a higher speed until ingredients are well combined and you have incorporated enough air for desired texture. Top with your favourite variety of chopped nuts or shredded coconut for a bit of added crunch, or a handful of fresh berries and serve immediately. Mousse will also keep well in the refrigerator for several days if you can keep the kids away from it…