Have last minute dinner guests? This is an extremely easy but very decadent dessert that your guests will rave about. They'll never know it's dairy free! This is a great reason to always have a couple of cans of coconut milk chilling in the refrigerator. Don't leave the cans in the fridge too long without using as it will get so solid that the liquid coconut water and cream will not be clearly separate. When it comes to sweeteners you can use your favourite healthier liquid sweetener. I use coconut nectar or maple syrup to sweeten this luscious dessert. Coconut nectar is a low glycemic sweetener made from the sap of the coconut tree. The sap is found in the blossoms which is then heated to boiling and as the moisture is heated away, what remains is the sap. Coconut syrup and coconut nectar are not he same thing so look for coconut nectar.
Maple syrup is another favourite sweetener of mine. The sap of the maple tree and very similar to coconut nectar, after heating and evaporation of the liquid, what is left is the syrup. Both are not highly processed so they retain a high degree of it's original nutrients, minerals and antioxidants. In case you were wondering coconut nectar does not taste like coconut!
Does it matter what brand of coconut milk I buy? Yes. I always use "Thai Kitchen" organic coconut milk. Inferior quality no name brands do not have the same level of coconut cream and are often more watery so they will not work to make mousse. Costco carries 6 count cases of coconut milk for a very reasonable price.
Place cans of coconut milk in fridge overnight, making sure not to shake or turn cans upside down.
Carefully scoop out the coconut cream that has separated from the coconut water in the can. Scoop into a high powered blender or food processor. Add the rest of the ingredients and whir for at least 1-2 minutes or until the its evenly mixed and you have a creamy fluffy mousse. Place in refrigerator to firm up and serve with topping of your choice.
Ingredients
Directions
Place cans of coconut milk in fridge overnight, making sure not to shake or turn cans upside down.
Carefully scoop out the coconut cream that has separated from the coconut water in the can. Scoop into a high powered blender or food processor. Add the rest of the ingredients and whir for at least 1-2 minutes or until the its evenly mixed and you have a creamy fluffy mousse. Place in refrigerator to firm up and serve with topping of your choice.