1 can coconut milk, full-fat, unsweetened
1/4cup unsweetened cocoa powder
sweetener to taste, I used a little bit of honey. My sister used maple syrup.
Refrigerate a can of coconut milk overnight, or at least 6 hours. Don’t shake the can before opening. It should get very, very thick. If it doesn’t, you’ve gotten a bad can that won’t work for the recipe. I used Thai Kitchen Organic. Once thick, transfer to a bowl. You can opt to leave out the watery bit at the bottom of the can, if you want it even thicker and whip in your cocoa, vanilla, and sweetener with a fork, or even beaters if you want to be fancy. Stored uncovered in the fridge, the mixture gets even thicker.
(I edited the authors directions a bit. Find the original recipe here and tell her thank you while you're on her page!)