I’m such a sucker for creamy, fluffy desserts. It’s the thing I miss most since we don’t keep dairy products in the house any more. So this one thrilled me!
I found this recipe on Pinterest and now it seems to no longer be linked to the original blog. I wish I could give credit to the recipe inventor, who called these “frosting shots.” (Edit: In the comments, Leah pointed me to Chocolate Covered Katie as the inventor. Thanks, Leah!) It would make good icing, but it makes a really great mousse!
Basically, it’s this.
Put cans of coconut milk in the refrigerator so the coconut cream will rise to the top and get thick. (I use Golden Star, which is the cheapest and doesn’t contain emulsifiers that prevent the milk from separating.)
Open the cans and scoop out the cream, leaving the liquid in the can.
Place cream in mixer bowl and whip until fluffy, just like whipped cream. Along the way, add cocoa powder and liquid stevia to taste. (I use GNC liquid stevia. I have heard that it has the least offensive aftertaste. I think it tastes nice.)
My proportions were 4 cans of coconut milk, approximately 2 t. of cocoa powder and around 60 drops of stevia, give or take.
Spoon into dessert cups and refrigerate awhile longer. It will get very thick.
So decadent and delicious! Just in time for Valentine’s Day!