Chocolate Coconut Mousse



This chocolate coconut mousse is SO easy and SO good! You can add more or less sugar depending on how healthy you want it to be, and how thick you'd like it. I used some of mine to fill little filo tart shells and topped them with a raspberry for a bridal tea party I hosted last month! Everyone loved how dainty they looked and how delicious they tasted!

Chocolate Coconut Mousse
Makes about 2 cups

1 can full fat coconut milk (or coconut cream)
1/4 cup cocoa powder
1/2 teaspoon vanilla extract
1 cup powdered sugar

1. Open the can of coconut milk and leave open in the fridge overnight to thicken. (When picking a can at the store, pick one that doesn't slosh too much when you shake it. You want it as thick as possible!)
2. Once thick, transfer the creamy part from the can to a mixer, not the watery part. Add cocoa, vanilla, and powdered sugar and whip until light and fluffy! Use immediately, or store in the fridge uncovered to thicken even more. Enjoy!

You can also use this recipe to make healthy chocolate frosting for cupcakes, or as healthy chocolate cool whip!
(Adapted slightly from this recipe)

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