Whipped Coconut Cream
Chocolate Mousse

1 can of Coconut Milk
Stevia for sweetener, to taste
½ teaspoon of Lecithin
Couple of shakes of Salt
½ teaspoon of Vanilla Extract
¼ cup Cocoa

Refrigerate can of coconut milk overnight.  The next day, in a metal bowl, open the can of coconut milk.  You will notice that the cream at the top is much like real cream, it separates from the coconut milk.  With a large spoon, scoop off the coconut cream into the bowl.  Add all of the other ingredients, and with a hand mixer on high, start whipping the cream just like real cream.  You may want to add the cocoa, a little at a time.  It will start to whip up and get rather thick.