This is such a wonderful dessert. It is light and creamy without being overly rich and with only 4 ingredients it really couldn't be easier to make. I would say that this recipe makes 2 decent sized portions.
Reposted from Radiant Life
- 1 13.5 ounce can of full fat unsweetened coconut milk
- 3 tbsp of unsweetened cocoa powder (dark or regular)
- 1 tbsp raw honey
- 1/4 tsp vanilla extract
- fresh raspberries
- chopped pistachios
- chopped walnuts
- toasted coconut flakes
Place coconut milk in the refrigerator for 6 hours, or overnight (you need to give the coconut milk time to solidify at the top).
Remove from refrigerator and scoop out the upper half of the coconut milk and put it in a large bowl. You can save the liquid for another recipe if you want or just discard it.
Mix, slowly at first, with a hand mixer and gradually increase speed until the hardened coconut becomes soft and whipped. You will need to scrape down the sides a few times to make sure you get the larger chunks mixed properly.
Add cocoa powder, one tbsp at a time, mixing on a low.
Add honey and vanilla and mix until well combined. Again, scrape down the sides to make sure everything is incorporated.
Serve immediately or store in an airtight container in the refrigerator. Top with any optional toppings and enjoy!