New Dip On The Block

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


  • 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


  1. 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.
  2. Add the maple syrup, vanilla and cocoa powder and beat until combined and smooth.

Enjoy! 🙂


9 thoughts on “New Dip On The Block

  1. 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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