Use a sugar substitute like stevia for Keto vegan mousse
chill the cans of coconut milk for minimum 3 hours in the refrigerator before opening. (the longer the better)
Purée the silken tofu in a blender or food processor
Then scoop the cream out with a spoon. It will be the top portion. It’s a thick white paste. Discard clear liquid from the bottom of the can.
Combine coconut cream, silken tofu, and room temp coconut oil in large mixing bowl and beat with electric mixer
Add the cocoa powder and beat again until thoroughly combined
Add the stevia (or sweetener of your choice) and beat again until thoroughly combined
For optimal fluffiness chill your mixing bowl and blending whisks as well as coconut milk