Description
A quick and easy keto dessert that’s dairy-free and vegan!
Ingredients
Scale
- 1 13.5-ounce can whole coconut milk (the thick kind—not the kind that comes in a carton)
- 1 cup (180 grams) Lily’s semi-sweet style baking chips (dark chocolate 55% cocoa)
Instructions
- Thoroughly mix together ingredients in a large microwave-safe bowl.
- Microwave for 3-4 30-second intervals, stirring in between each interval and scraping down the sides and bottom, until melted.
- Once fully melted and mixed, cover and refrigerate for 4.5 hours (see notes for faster method) until chilled (whisking every 30 minutes or so will speed up this process).
- Once chilled, whisk vigorously for 5 minutes until light and fluffy (the longer you whisk, the lighter it gets).
- Spoon into glasses, garnish with your choice of berries and other toppings then refrigerate for 2 hours to set (highly recommended) or enjoy right away!
Notes
Net carbs: 5.6g
You can also set the warm chocolate mixture over a large bowl of ice water to cool it down more quickly (remember to whisk often).
- Prep Time: 1 min
- Cook Time: 2 mins
- Category: Dessert
- Method: Melting
- Cuisine: French
Keywords: keto dessert, low-carb chocolate mousse, vegan