RASPBERRY-COCONUT MOUSSE

Ingredients:
1 can coconut cream 
8oz raspberries 
2 tbsp powdered sugar (optional)
2-3 tbsp chocolate chips 

Directions:
1. Refrigerate unopened can of coconut cream overnight.

2. Scoop the solid coconut cream into a cold mixing bowl (save the liquid for later).

3. Whip the solid cream until light and fluffy.

4. Add in powdered sugar (this step is completely optional)

5. In a small blender, blend up raspberries. Pour mixture into whipped coconut and blend again until well incorporated.

6. Melt the chocolate chips (microwave for 1 minute, stir and microwave again for 30 sec).

7. Drizzle the chocolate over serving glass or jars.

8. Transfer mousse into jars and set in the fridge for about 2 hours before serving or overnight!