Ever in the mood for just the perfect bit of chocolate?
Today’s Easy Vegan Coconut Whip is just the dessert for when you’re craving something rich, creamy and chocolatey. Recently I shared my recipe for Coconut Whipped Cream, the original inspiration for our recipe today. You can easily use this recipe as chocolate frosting OR enjoy it as a standalone with a little fruit.
- 1 can full fat coconut milk, chilled in refrigerator overnight
- 1 tbs coconut butter
- 2 tbs cocoa powder
- 1-2 tbs maple syrup
- 1 tsp vanilla extract
- Remove coconut milk from refrigerator and open it. The cream and liquid will have separated. Scoop the out the cream into the blender and drain the liquid (I like to save it and use it in curry or soup.)
- Blend the cream with remaining ingredients. Refrigerate for at least 30 minutes before serving.