This is SOOOOO yummy, I absolutely had to share it with you! it’s super easy AND the coconut milk is just so good for you!
For those on the Hypoglycemia Diet, this recipe is for AFTER you have finished your 2 months of perfectly sticking to the diet!
Prep Time: 5 mins
Fridge Time: 12-24 hours
1 can unshaken coconut milk (light coconut milk DOESN’T work!)
1/4 cup + 2 Tbsp cocoa powder
1-2 Tbsp Xylitol (or equivalent healthy sweetener)
2 cups whipping cream
1 tsp vanilla
Open coconut milk and leave unopened in fridge for 12-24 hours.
Gently pour out most of the coconut water that separated from the milk.
In large bowl, stir then whip coconut milk, Xylitol, and cocoa powder.
In separate bowl, mix whipping cream and vanilla till soft peaks form. Add 1/2 whipped cream to coconut mixture and stir till well mixed.
Scoop into cups or bowls with a dollop of whipped cream on top, store in fridge uncovered or serve!
This recipe inspired and adapted from Chocolate Covered Katie! thank you Katie!!
Tip: Serve it using an icing tip to make it look prettier than I did! check out Katie’s post for that!
Tip: for thicker chocolate, leave in fridge unopened for the full 24 hours before serving.If it dosn’t thicken up, it won’t work, you will have to try another can- remember NOT to shake it!!
Tip: this is a dark-chocolate flavor, use 1-2 Tbsp less cocoa if you prefer the much sweeter, less chocolatey version!
Are YOU a fan of dark chocolate or milk chocolate? what’s your favorite chocolate food?