Ingredients:

• 1 can of organic coconut milk
• 3 tbsp. of raw cacao powder
• 1 tbsp. of turmeric
• ½ tbsp. of cinnamon
• Pinch of black pepper
• Stevia to taste
• Raspberries for topping

Optional Ingredients: 

• Coconut milk kefir
• Instead of stevia you may want to use another natural sweetener such as Coconut Nectar, Grade B maple Syrup, Luo Han Extract (Monk Fruit), Raw Honey, Yacon Syrup.

Directions:

Step #1:  Turn the coconut milk can upside down and put in the refrigerator for 12 hours or so.  This separates the cream from the water in the milk.  When you open the can (from the bottom – which is now the top, if that makes sense) you will notice the water on the top.  Pour the water in a glass cup and keep as it is good for smoothies and shakes.

Step #2:  Take the cream out of the can and put it in a bowl.  Add turmeric, cacao, stevia (or natural sweetener of your choice), cinnamon and black pepper.  You may want to use an electric mixer to help mix this up.  You could also use a spoon, but it takes a bit.

Step #3:  This is an optional step.  If you want to add in some coconut milk kefir, this is a good time and will make it a bit easier to stir.  I added some in mine (3 tbsp.) and then let it sit out for 24 hrs. to ferment a bit.  This added more probiotics and enzymes to my cream.

Step #4:  Once the chocolate coconut cream is mixed up and smooth add the raspberries on the top.