Mocha Coconut Mousse
A delicious, simple version of chocolate mousse.
Ingredients
- 1 can coconut milk Not light!
- 2 tbsp cocoa powder
- 1 tsp vanilla
- 1 tsp instant coffee
- 2 tbsp reserved coconut milk water
- 1 tbsp maple syrup or honey, erythritol, stevia
- 1 tbsp erythritol
Instructions
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Place can of coconut milk in fridge for a couple of hours or freezer for half an hour. The cream and water in the can will separate and the cream will rise to the top of the can and solidify. Once it's solidified, open can and carefully scoop the cream off and put in a bowl that you can blend in. Reserve the coconut water and set aside. You'll use some of it to dissolve the instant coffee and you can use more if you wish your mousse to be less thick.
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In a small separate bowl, mix together the coffee, vanilla and 1 tbsp of coconut water. Mix together so coffee granules dissolve. Add to the coconut cream.
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Add remaining ingredients to the bowl of coconut cream and mix all together with a hand blender. Mixture should be pretty thick and once it sets in the fridge it will stiffen up a bit more. If your mixture is too stiff at this point, add a bit more coconut water. Taste it. If it's not sweet enough, feel free to add a bit more maple syrup or erythritol. It's really a basic recipe and you can try adding different ingredients. Next time try a raspberry mousse. Mash up some fresh raspberries, or thaw some frozen berries and mix it with the coconut cream and sweetening agent and boom, you've got yourself another yummy mousse! What a good cook you are!
Recipe Notes
There are several different brands of coconut milk and it's important that you purchase the right one! First of all, don't buy lite or light coconut milk. All they've done is add more coconut water to the can and then you just get less of the coconut cream, which is what you need to make this mousse. I really like the Thai Kitchen coconut milk. It has a good coconut cream/coconut water ratio. Savoy Coconut Cream is also good.