Add the coconut cream, lemon juice and honey to a medium saucepan. Bring the mixture to a boil over medium-heat, stirring frequently. Once it starts to bubble, continue cooking, stirring frequently for 5 minutes.
Remove pan from stove and set it on a wire rack. Stir the mixture for 4 minutes to cool a bit.
Pour milk over the cacao butter and stir until the cacao is fully melted, then mix in the vanilla extract.
Divide the mixture into about 4 to 6 small serving dishes and freeze uncovered for at least 5 hours before serving.
*Coconut cream is the solid cream that rises to the top of a can of full fat coconut milk after the can is chilled in the fridge for over 12 hours. This recipe uses only the cream and you can discard the water or use it for things like smoothies or sauces.1 large lemon = about 1/4 cup lemon juiceSubstitute white chocolate for the cacao butter if you prefer.
Recipe by Adriana Harlan (Living Healthy With Chocolate) at https://livinghealthywithchocolate.com/desserts/frozen-white-chocolate-lemon-mousse-gluten-dairy-sugar-free-paleo-5910/