Chill the coconut milk: Place the can in the fridge overnight. This helps the cream separate from the liquid. You’ll use the thick top layer for the best texture.

Prep your bowl: Place a mixing bowl and beaters (or a whisk) in the freezer for 10 minutes. Cold tools help the mixture whip up smoothly.

Scoop the cream: Open the chilled can and scoop the solid coconut cream into the cold bowl. Save the leftover coconut water for smoothies or another recipe.

Add the flavor base: Add almond butter, cocoa powder, powdered sweetener, vanilla, and a pinch of salt. If using espresso or almond extract, add now.

Whip until silky: Using a hand mixer or whisk, beat on medium until the mixture is smooth and fluffy, about 1–2 minutes. Taste and adjust sweetness or cocoa.

Choose your texture: For a pudding-like mousse, chill the mixture in the fridge for 1–2 hours. For a firmer, scoopable ice-cream vibe, freeze for 45–60 minutes, stirring once halfway.

Garnish and serve: Spoon into cups and top with cacao nibs, a sprinkle of coconut, or a few raspberries. Serve chilled.