So I've made this twice. The second time failed after I took the advice of the comments on the original recipe, so let's stick to the basics.
Two cans of coconut milk.
Put in fridge over night. This will cause the cream to congeal on the top and separate from the "watery" portion.
Spoon the "cream" half of each can into a mixing bowl.
Set "watery" halves to the side.
I used an electronic mixer, I strongly suggest you do this.
On low start blending the cream until it starts to have a whipped consistency.
Increase speed.
Slowly mix in 4-6 tablespoons of bittersweet cocoa powder. I used Hershey's.
Mix in 2-4 tablespoons of real maple syrup.
Add a dash of pure vanilla extract.
Blend until consistency is such that you can pull "peaks" up with a spoon.
Entire process should take about 20-25 minutes depending on your mixer and proportions.
While this mousse is not extremely sweet, I had had a five year old try it and got a thumbs up.
Eat right away (in cold dish, with a sprig of fresh mint) or put in fridge for later.
*This would be perfect to serve with a very thin crunchy cookie or on its own.
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