Foolproof Coconut Milk Chocolate Mousse

1. 1

   Put the unopened can of coconut milk in the coldest part of your refrigerator overnight. I've had good results with Trader Joe's and Thai Kitchen brands. The coconut milk must be very cold for this to work properly.

2. 2

   The next day, take the can out of the fridge and gently open it before it warms to room temperature. Do not shake the can. You'll see the white, thick coconut cream at the top. The coconut water will be underneath the coconut cream at the bottom of the can. Don't use the coconut water in this recipe. Gently lift the coconut cream out of the can, being careful to leave the coconut water behind. Trader Joe's Extra Thick and Rich brand has almost no coconut water at the bottom, which is a good thing here. Thai Kitchen has more fresh coconut flavor and more water at the bottom of the can. Either brand will work.

3. 3

   Put the coconut cream in a large bowl. Add the extract of your choice (if using). Beat with an electric mixer until it starts to whip-up and increase in volume. Drizzle a little agave nectar and whip some more. The agave will loosen the coconut cream and make it a little glossy. Don't overdo it with the agave or it will be too sweet and too thin in consistency. Fold in the cocoa powder with a spatula until it's well incorporated. Taste, stir in a little bit more agave to sweeten if necessary. Beat some more until it's fluffy and whipped. Serve with shredded coconut or any other suggestion.

4. 4

   ***After making this several times, I found that I actually like it better if it sits in the fridge for a few hours to chill. It gets thicker as it chills. You can make this the night before you're going to serve it. Perfect for entertaining. Be sure to make extra because people will most likely ask for seconds.***

* Per serving · 4 servings · Values may vary.

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