Yup. You read right. Coconut and chocolate is a match made in heaven - in my world at least, like chocolate and chili, chocolate and mint, chocolate and cream. I think what I'm trying to say is that chocolate is good with everything. It's not that long ago that I learned you can actually whip coconut milk, whaaat? Where has that been all my life?! Well, it took me a while to get that it won't get as fluffy as regular cream when you whip it, but as soon as I added the dry ingredients the consistency changed and became firmer. In conclusion, whip the coconut milk until you see soft peaks, then it's ready. When I had my soft peaks I busted my butt for another 10 minutes to get it fluffier, a good work out for your arm, but very frustrating when you don't know better. But now you won't make the same mistake as me.This dessert is perfect after you've had a heavy meal and want something tasty but light afterwards, regular mousse with whipped cream can be a bit too much after a good meal. This is enough for 4 portions, or 6 smaller portions.
NOTE that the coconut milk has to be cold when you're going to whip it. Let it stand in the fridge overnight or AT LEAST 3 hours before using.
- 1 can of coconut milk (400g)
- 5 tbsp powdered cocoa
- 4 tbsp powdered sugar
- 50 g milk chocolate, shredded
- 2 tbsp shredded coconut
- Take the coconut milk out of the fridge, put in a big bowl and whip until soft peaks have appeared.
- Add the cocoa powder and powdered sugar and whip until combined. Then fold in the shredded chocolate.
- Put in a piping bag and pipe into the forms you wish to use. Top with shredded coconut and shredded chocolate.
You can serve immediately or let sit in the fridge until it's time for dessert.