Serves 3-4


  • 400ml tin of coconut milk, chilled
  • 2 teaspoons peppermint extract
  • 1 tablespoon cocoa powder
  • 2 tablespoons maple syrup or honey


  1. Open the chilled coconut milk can and drain away the clear liquid (I kept it to make a smoothie)
  2. Place the white coconut cream into a bowl and whisk until creamy and fluffy
  3. Whisk in the peppermint extra, cocoa powder and maple syrup
  4. Serve in either shot glasses, espresso cups or in dairy free dark chocolate cups


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