Ingredients:

1 (13.5-ounce) can full-fat coconut milk

2 tablespoons unsweetened cocoa powder

1/4 cup cold water

Instructions:
1. Cool the coconut milk:

Place the can of coconut milk in the fridge overnight. This step is crucial because it allows the cream to separate from the liquid and solidify, making whipping easier.

2. Prepare the base:

The next day, gently open the can of cooled coconut milk without shaking it. Pour the solidified coconut cream into a bowl. Save the remaining liquid for smoothies or other recipes.

3. Whip the coconut cream: