I haven’t had much time to blog these days, but I did want to share a delicious recipe! This chocolate coconut cream is delicious on its own or to dip fruit into. It’s like a chocolate whipped cream or chocolate mousse. Who wouldn’t love that? Enjoy as a dip for fruit, healthy graham crackers, baby cookies or your fingers (hey, I won’t judge you). We all love it around here!
Chocolate Coconut Cream Dip
Ingredients
- 1 (400ml) can coconut milk, refrigerated for at least 8 hours (check your can because some coconut milk cans open on the bottom. In that case you will have to refrigerate your can upside down).
- 3 tablespoons pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 1/2 tablespoons unsweetened cocoa powder
Directions
- Open the chilled can of refrigerated coconut milk and spoon the thick coconut cream from the top of the can into a medium mixing bowl. The water will be at the bottom of the can and can be saved for a smoothie or other recipe.
- Add the maple syrup, vanilla and cocoa powder and beat until combined and smooth.
Enjoy! 🙂
So making this for the strawberries we picked today 🙂 Thanks for sharing!
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Oooh! That will go great together!
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Yum! I’m buying some coconut milk tomorrow!!
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🙂
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Oh my goodness! This looks so yummy…I want, I want, I want!
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🙂
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This is so wonderfully simple, indulgent AND healthy! Love it my dear and can’t wait to try it!
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Tiffany, I made this for a snack with some blueberries and blackberries we grow in our yard. I thought it was so good it tasted like ice cream, but better! My husband dipped ginger cookies in it and I also had bananas. yum! Thank you for sharing this recipe.
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Glad that you enjoyed it! 🙂
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