Whipped Vegan Caramel Mousse

1 Place the can of coconut milk in the fridge overnight to harden.
2 In a small microwave-safe bowl, add the almond butter, maple syrup, and coconut oil.
3 Heat in the microwave for about a minute until the maple syrup starts to slightly bubble.
4 Whisk the mixture together and place it in the fridge to cool.
5 Once cooled, open your can of coconut milk and remove only the thick part placing it in a big bowl or the bowl of an electric mixture.
6 If using sugar, add the sugar in with the coconut milk and start whisking.
7 Whisk until the coconut milk starts to thicken and forms little peaks on the whisk.
8 Light stir in the completely cooled caramel, and store the lovely mixture in your fridge until ready to eat!