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