Heat up coconut milk and sweetener of choice until it just begins to simmer. Mix it up very well with the cocoa, espresso and salt in a small bowl and allow to cool completely (you can do a water bath to speed up the process!).
Add heavy whipping cream (or chilled coconut cream) to a chilled bowl and whip until relatively stiff peaks form. Blend in the cooled chocolate mixture.
Transfer to a serving glass and enjoy right away. Or hold your horses and chill the mousse for a more set version (my favorite!).
*You absolutely NEED (!!) to use full fat coconut milk here! As lighter versions are simply diluted in water, and they'll make your ice cream more icy.**Coconut cream can either be bought as such, or you can always refrigerate a can of full fat coconut milk overnight, scoop out the solids that form on top (i.e. the cream) and discard the liquid.
You can pretty much use whatever sweetener floats your boat! So anything from allulose (my favorite because no aftertaste and zero GI!), erythritol (some slight cooling aftertaste, but no biggie here!), xylitol (ensure its not corn derived to avoid tummy troubles!)… or even some pure monk fruit!And if paleo, or not restricted by sugars, your best bet is maple syrup or raw honey!Please note that nutrition facts were estimated per half the batch, so you can either get two good-sized treats or one very generous serving.