Coconut Cream Mousse
This Coconut Cream Mousse recipe is delicious, refreshing, and so pretty!
Top with your favorite berries and it’s the perfect summer dessert!
Have you ever made your own whipped coconut cream? You’re in for a treat!
It’s fluffy, all-natural, and dairy-free making it the perfect treat or dessert.
Always chill your coconut cans in the fridge overnight. The coconut cream solids will rise to the top of the can in the fridge, leaving the coconut water on the bottom. You’ll need this concentrated cream found on top in order to create your fluffy coconut whipped cream. Once your cans have chilled in the fridge OVERNIGHT, then you’re ready to make your treat.
🍯 The sweetness factor is such a PERSONAL preference, so please consider this when adding in the stevia, honey, or maple syrup. Depending on your taste, you may want a bit more or less.
- 4 x 13.5 oz cans coconut milk
- pinch of sea salt
- 2 tsps vanilla extract
- 8-10 drops of liquid stevia, or 2 Tbsps raw honey or pure maple syrup, or to taste
- fresh lime zest as garnish
- fresh mint leaves as garnish
- 2 cups fresh raspberries for serving
Your coconut milk needs to be refrigerated overnight prior to preparation.
Carefully open the coconut milk cans. Use a spoon to skim off the thickened top layer into a mixing bowl.
Reserve the watery liquid at the bottom to use for another purpose such as smoothies or lemonades.
Add the sea salt, vanilla, and stevia over the coconut cream into the bowl.
Use an electric whisk and beat the coconut cream for a few minutes, or until it resembles whipped cream.
Serve immediately in small cups or jars topped with fresh berries as shown, then garnish with freshly grated lime zest and mint.