Add only the thick coconut cream into a bowl.
Add vanilla and maple syrup and (sweetener optional)
Add cocoa powder
Whip until all ingredients are mixed
Set aside in fridge
(If a thicker mousse is desired, add some dry whipped topping of choice)
Whip one can of thick coconut cream.
Start whipping slowly and increase speed until desired fluffiness.
Scoop the mousse into dishes or top cookies
Top with whipped cream and a raspberry. Serve and enjoy.
Tip: Place the can of coconut milk or cream in the fridge overnight or longer.
If cream is not thick enough add dry whipped topping (of choice)