Coconut Milk Chocolate Mousse!

MOOOOve over there’s a new kid in town…….Coconut Milk Chocolate Mousse!

Coconut Milk Chocolate Mousse
Yield: about 1 ¼ cups - 2 cups
(depending on the type of coconut milk you use)

1 can of full fat coconut milk*, refrigerated overnight
3 tablespoons of cocoa powder
1-2 tablespoons of powdered sugar (amount depends on how sweet you like it.
½ teaspoon vanilla extract

*There are many different brands of coconut milk and each brand may chill differently. Brands like Thai Kitchen when chilled will separate. Open the can of coconut milk and scoop the top layer of white, coconut goodness into a mixing bowl (save the coconut water for your morning smoothie), blend on high for 15-20 seconds. If you choose a brand like Grace the coconut milk will thicken when chilled not separate. In this instance pour the entire can into a bowl and whip using a hand mixer or your stand mixer for 3-4 minutes.

Either pour the can of chilled coconut milk or scoop the top layer of thick white chunks into your mixing bowl (depending on what brand of coconut milk you choose). Blend the chunks of coconut milk with a hand mixer or stand mixer on high speed for 15-20 seconds, just until small fluffy peaks form. Add the cocoa powder and powdered sugar, blend until combined. Add the vanilla extract and blend on high speed for 1-2 minutes, until light and creamy. Scoop the fluffy mousse into small mason jars, seal with lids and store in the refrigerator for up to three days. Enjoy!

If entertaining, add the mousse to a frosting bag with a big tip and pipe into shot glass.

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