Chocolate Coconut Mousse

Chill the unopened can of coconut milk in the refrigerator for several hours or overnight.

Scoop out the solidified cream into a mixing bowl and beat vigorously with a whisk or electric mixer until softened (it shouldn’t liquefy). Add the cocoa powder and stevia and continue to beat until the mousse is light and fluffy. Top with shredded coconut, a dollop of almond butter, or cinnamon, and serve.