These are surprisingly light. They can be made ahead and served cold or made right before dinner and served warm.
Makes 8 mason jars or enough to fill one pie Prep time 10 minutes
GF SF NF
2 cans coconut milk 1 1⁄2 cups sugar
3⁄4 cup cocoa
1 can water
Mix on medium heat in saucepan until bubbly. Add in slurry: 1 can water & 8 tablespoons cornstarch. Wait until bubbly and thick, pull off stove top and pour into tall mason jars. Refrigerate or serve warm. So yummy when topped with coconut whipped cream. You can also pour into a precooked pie crust.