- ½ C cocoa powder
- 2 14oz cans lite coconut milk 1 t vanilla
- 1 C sugar
- 2 T cornstarch Pinch of salt
In a medium bowl, add cocoa powder and 2/3 cup of the coconut milk, whisk to make a smooth paste. Stir in vanilla.
In a medium saucepan, mix sugar, cornstarch, and salt. Over medium heat, whisk in remaining coconut milk until mixture barely comes to a simmer. Continue to whisk constantly for 2 ½ to 3 minutes.
Add to the bowl, blend and let mixture cool undisturbed for 45 minutes.
Cover and refrigerate until cold, about 3 hours. Pour into your ice cream maker and freeze. Makes a smooth creamy dessert that is dairy free!
