2.Prepare the Base:
The next day, carefully open the can of chilled coconut milk without shaking it. Scoop out the solidified coconut cream into a mixing bowl. Save the remaining liquid for smoothies or other recipes.
3.Whip the Coconut Cream:
Use an electric mixer to whip the coconut cream until it becomes light and fluffy, which should take about 3-5 minutes. The texture should be similar to whipped cream.
4.Add Cocoa Powder:
Sift the cocoa powder over the whipped coconut cream to avoid lumps. Gently fold the cocoa into the cream until it is fully incorporated, ensuring not to deflate the mixture.
5.Adjust Consistency:
If the mousse is too thick after adding the cocoa powder, slowly mix in the cold water, a tablespoon at a time, until you reach the desired consistency.
