Ingredients:

• 1 can coconut cream
• 1/4 cup cocoa powder
• 1 Tbsp dutch cocoa powder or additional regular cocoa
• 3-4 Tbsp powdered / icing sugar
• 1/2 tsp pure vanilla extract
• optional 2-3 Tbsp peanut butter

Instructions:

1. Either refrigerate the coconut milk can overnight, or open the can and freeze about 10 minutes.
2. Be sure to use full-fat canned coconut milk for this recipe. Try not to shake the can, because you want the cream separate from the water underneath.
3. Once cold, open the can and transfer only the thick part to a bowl.
4. Discard the watery part, or save for another recipe.
5. Using either a stand mixer or hand beaters (or a fork and a ton of strength and patience), whip the thicker cream until smooth.
6. Add remaining ingredients and whip until it forms a mousse-like texture.