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
Instructions
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.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/11/20/easy-vegan-chocolate-coconut-whip/