Ingredients:
1 can of full-fat coconut milk (13.5 ounces)
2 tablespoons of cocoa powder without sugar
1/4 cup of cold water
PREPARATION:
1. Cool the coconut milk.
Put the coconut milk can in the fridge overnight. This step is very important because it helps the cream separate from the liquid and become solid, which makes it easier to whip.
Get ready the foundation:
The following day, gently open the cold coconut milk can without shaking it. Put the hardened coconut cream into a bowl. Keep the rest of the liquid for making smoothies or other dishes.
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