One 15-ounce can of full-fat coconut milk (can be found in the Asian foods section of a traditional grocery store or any health food store).
A handful of berries or 4 ounces of cooled, melted dark chocolate
Put the can of coconut milk in the refrigerator for several hours (or overnight).
When you open the can after it's chilled, scrape off the solid (will be opaque white) top layer of creamy coconut, careful not to include any of the liquid on the bottom (will be clear) of the can. (Don't waste the liquid left in the can – add it to a smoothie.)
Whip the coconut cream with an electric mixer until it has the airy texture of whipped cream, about five minutes.
Layer the whipped coconut cream in a glass with berries.
For a coconut dark chocolate mousse, gently mix the melted dark chocolate into the whipped cream. Chilling the chocolate mousse before serving will give it a thicker texture, if desired.
Truly this is the girls favorite treat now! Peyton eats it in the plain fruit parfait version, usually mixing in frozen mango and shaved unsweetened coconut and Savannah loves the chocolate version and sometimes mixes in ground espresso for a twist.
It's my favorite treat as well these days and a great way to have a sugar free, dairy free healthy fat addition to the day.