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Chocolate coconut mousse

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Coconut cream (from tinned milk, see instructions) - 83 g
Whey protein isolate powder - 30 g
Cocoa powder - 1.5 tsp
Honey - 1 tsp


  1. Leave tin of coconut milk in the fridge overnight so the cream separates from the water, extract the thick cream from the top and save the water and remaining cream for other recipes
  2. Break up cream with a fork, add whey, cocoa and honey and use an electric whisk to whip into a foamy mousse.
  3. Note: If the cream is too thick to whip, a very small amount of the coconut water can be added back in, but only put in enough to get your whisk moving properly