Open the refrigerated coconut milk and remove the thick solid coconut cream at the top of the can of coconut milk, being careful not to get too much liquid milk from under the cream. Add coconut cream to a large mixing bowl or the bowl of a stand mixer. Save and refrigerate the liquid coconut milk for other uses.
Add the powdered sweetener, cocoa powder, and vanilla extract. Beat on high with a hand mixer or the stand mixer until thick and creamy for about 3 to 4 minutes. Scrape the side of the bowl with a rubber scraper and beat again until smooth and combined for 1- 2 minutes.
Divide the mousse into 4 small dessert glasses or bowls. Garnish with a dollop of whipped cream or coconut cream, and garnish with grated or shaved chocolate.
Serve immediately, or cover and refrigerate for later.
Notes
Store mousse in covered containers in the fridge for up to 5 days*All Nutritional Data are Only Estimates Based on the products I Used.*Yield: 10 ounces, Serving Size:2.5 ounces, Net Carbs per Serving: 5g, Amounts per Serving-