1 can (14 oz.) coconut milk
1/4 cup maple syrup (Grade B, if available)
1 Tbsp. gelatin (I use Great Lakes)
1/4 cup cocoa powder
dash of sea salt
Pour coconut milk in a medium sauce pan, bring to a low boil. Sprinkle gelatin over the top, and then mix in with a whisk until thoroughly dissolved. Stir in syrup, cocoa powder and salt. Pour through a small sieve (to remove any undissolved gelatin or cocoa) into custard cups. Place in refrigerator for 1-2 hours until set. Makes 4 servings. Top with coconut whipped cream, if desired.