To begin, place a can of full-fat coconut milk in the refrigerator overnight. This allows the cream to separate from the liquid. The next day, carefully open the can and scoop out the solidified coconut cream from the top, leaving the liquid behind.
Transfer the coconut cream to a mixing bowl. Using an electric mixer, whip the coconut cream on high speed until it becomes firm and fluffy. This process usually takes about 3-5 minutes. The whipped coconut cream should have a texture similar to whipped dairy cream, providing a rich and creamy base for your dessert.
2. Fold in the Ingredients:
Once the coconut cream is whipped to perfection, it’s time to add the flavorings. Gently fold in 1 tablespoon of cocoa powder, mixing slowly to ensure it is evenly distributed throughout the cream. The cocoa powder will give the whip a rich chocolate flavor.
If you’re a fan of the chocolate-peanut butter combination, add 1 tablespoon of peanut butter to the mixture. Fold it in gently to incorporate. The peanut butter adds a creamy, nutty flavor that complements the chocolate perfectly. If you prefer a stronger peanut butter flavor, feel free to add more according to your taste.
3. Sweeten with Stevia:
To sweeten the whip, add stevia to taste. Start with a small amount, then gradually add more if needed. Stevia is a natural, zero-calorie sweetener that pairs well with the other ingredients without overpowering their flavors. Make sure to mix well after each addition to ensure the sweetness is evenly distributed.
4. Chill:
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