In Spanish, the word for coconut is “coco” and “cacao” refers to the tropical “fruit” that is used to make chocolate.
I LOVE coconut and chocolate, so when I saw this recipe from Mark’s Daily Apple – a blog dedicated to living a healthy and natural lifestyle, I thought it was worth sharing.
- One 15-ounce can of full-fat coconut milk
- A handful of berries or 4 ounces of cooled, melted dark chocolate
Put the can of coconut milk in the refrigerator for several hours (or overnight).
When you open the can after it’s chilled, scrape off the solid top layer of creamy coconut, careful not to include any of the liquid on the bottom of the can. (Don’t waste the liquid left in the can – drink it or add it to a smoothie!)
Whip the coconut cream with an electric mixer until it has the airy texture of whipped cream, about five minutes.
Layer the whipped cream in a glass with berries.
For a coconut milk chocolate mousse gently mix the melted chocolate into the whipped cream. Chilling the chocolate mousse before serving will give it a thicker texture, if desired.