Directions:
Cool the coconut milk: Put the can of coconut milk in the fridge overnight. This makes the cream harden and separate from the liquid, which helps in whipping it more easily.
Make the cream. Open the cold can gently without shaking it. Put the thick coconut cream in a bowl, get rid of the extra liquid (or keep it for smoothies!).
Make whipped cream: Use an electric mixer to beat the coconut cream for 3–5 minutes until it becomes light and fluffy, like whipped cream.
Put cocoa powder on top of the whipped cream. Carefully mix it in to prevent the mixture from losing air.
If the mousse is too thick, add a little cold water gradually until it reaches the consistency you want.
Cool and Serve: Put the mousse in serving bowls and place in the fridge for at least one hour. This helps improve the taste. You can serve it as it is or add cocoa powder or coconut flakes on top for a nice decoration.
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