Place a can of coconut milk into the fridge overnight.

Dont shake the can before opening.

It should get very thick and the solids should separate from water.

If it doesnt, you need to try another brand.

Once thick, transfer to a bowl (without the water!).

The extracted cream will be used for the mousse.

To get a cup of creamed coconut milk, you'll need 1-2 cans coconut milk.

I recommend Thai Kitchen Organic or Native Forest or any other brand that works for you.

In my opinion, Aroy-D coconut milk is the best tasting coconut milk made from pure Thai coconuts and water.

There are NO additives and it's BPA-free! Unfortunately, it doesn't "cream" in the fridge like canned coconut milk does so it's not suitable for this recipe.

Instead, you can use Aroy-D to make Low-carb Cappuccino.

Whip in the raw cocoa powder - electric mixer will make the mousse really smooth and works best.

Add cinnamon and stevia.

Whip until smooth and creamy.

You can also top the mousse with some berries (blackberries are the lowest in carbs).

Enjoy! Tip: The mousse is best served after chilled for at lest an hour and then topped with toasted flaked coconut.

To toast the coconut, place it on a non-stick pan and let it brown while stirring (1-2 minutes).