Coconut Milk Mocha Mousse


1/3 cup maple syrup

1 11 oz. container of coconut milk (I used the Soy Delicious one in the cardboard container), refrigerated over night

1 tsp. (or more depending on taste) espresso powder, dissolved in 1 tbs. of hot water (optional)

6 tbs. cocoa powder, sifted

1 1/2 tsp. vanilla extract


Method of Preparation:

Place the coconut milk and maple syrup in the bowl of a standing mixer. Using the whisk attachment, whisk on high until it starts to become fluffy. Add the cocoa powder, espresso powder dissolved in water, and vanilla. Whip for 4 minutes or until light and fluffy.

Place in individual bowls and refrigerate. Makes 4 servings

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