Submitted by: Cynthia Doniger
Prep Time: 1 Hour
Cook Time: 0 Seconds
Servings: 4
This is a tasty dessert all on its own, but it also makes a great frosting for a BD-friendly cake!
28 fl oz. canned coconut milk
1 tsp. vanilla extract
stevia to taste
1/2 c. cacao powder
FOLLOW INSTRUCTIONS - NO SHORTCUTS!
Put 2 (14.5 oz) cans of coconut milk in the refrigerator for at least 2 DAYS. Refrigerate the bowl and beaters for at least 1 hour as well (this is the no shortcut part I was talking about).
After cans have chilled for 2 days or more, open the cans of milk and carefully scoop out the solid coconut milk into the chilled mixing bowl. DO NOT USE WATERY LIQUID - either discard it or save it for a smoothie.
Start the mixer (with chilled beaters) on low speed. As the coconut milk begins to spread out, add vanilla extract and stevia (or other sweetener). Once combined, turn mixer to medium high and let it begin to whip the mixture.
Slow mixer down again and add in cacao powder; once combined turn the mixer to high. Scrape sides of the bowl as needed.
Spoon into individual serving dishes and chill for 1 hour (another hunk of time, but worth it!).
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