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Chocolate-Coconut Mousse
2 14-oz cans full fat coconut milk, refrigerated overnight
2 tbs powdered sugar (more or less to taste)
1 tsp vanilla extract
3 tbs + 2 tsp unsweetened cocoa powder
1/4 cup semisweet or bittersweet chocolate shavings (use a vegetable peeler to shave the chocolate from a bar)
Carefully open and remove the thick cream at the top of each can of coconut milk, taking care not to get too much of milk (a tiny bit is ok) and place in a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment.Refrigerate milk for another use.
Add powdered sugar, vanilla extract and a pinch of salt (if desired). Beat on high with a hand mixer or the stand mixer until thick and creamy, about 2-3 min. Set aside 4 tbs of the whipped mixture to add on top of finished mousse.
Using a mesh sieve, sprinkle in the cocoa powder and beat until thick and smooth, about 1 min.
Divide into 4 portions.Dollop with whipped coconut and garnish with chocolate shavings. Enjoy immediately or cover and refrigerate for up to 1 hour before serving.
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