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Coconut Cream Mousse

Servings: 6

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!