Keto Chocolate Coconut Mousse Bites

Makes 12 bites (2 tbsp each)

1 (13.5 oz) can full-fat coconut milk, chilled overnight (Thai Kitchen or Native Forest—shake-free brands only!)

2 tbsp unsweetened cocoa powder (Dutch-process for depth—Hershey’s Special Dark works too!)

¼ cup cold water (key for silky texture—never skip!)

Optional sweetness: 1–2 tbsp powdered erythritol or monk fruit blend (only if desired—cocoa’s bitterness is part of its soul!)

Chill the can upright—never shake! Full-fat cream rises to the top like cream in a glass bottle.

Save the liquid: Use leftover coconut water in smoothies or chia pudding—nothing wasted.

Sift the cocoa: Lumps ruin mousse. Whisk through a fine sieve first.

→ Refrigerate unopened coconut milk overnight (12+ hours).

→ Open carefully—no shaking! Scoop out the solid white cream (about 1 cup) into a chilled bowl.

→ Discard or save liquid for smoothies (it’s not waste—it’s wisdom).

→ Using a hand mixer (or stand mixer), beat coconut cream on medium-high for 3–4 minutes until:

 ✓ Light, fluffy peaks form (like softly whipped cream)

 ✓ No oily sheen remains

✅ Chill your bowl 10 mins first—warm bowls melt the magic.