Top with whipped cream and toasted almonds if desired. However, let me mention three other quick things that I truly love about this dessert: 1. 2. A few weeks back I wrote all about how to make a dairy free whipped cream from a can of coconut milk- a favorite real food trick of mine. Add ½ tsp cream of tartar and begin whipping the coconut cream with an electric hand mixer. 1 can coconut milk, preferably organic and free from additives/emulsifiers. Fold the spices and pumpkin puree into the whipped coconut cream gently. If the first two you open are good to use that’s great; the third can is fine to either stay in the fridge or be returned to your cupboard! What happens when you combine coconut cream, cocoa powder and raw honey? You can also freeze this mousse for up to 3 months if you have extra. Consumers are advised to do their own research. If you make it, tag me @lettucevegout because I’d love to see what you make! Plus, you can whip up this delicious treat in just 10 minutes. Add the chocolate mixture to the metal bowl and whisk until the mixture forms a smooth, shiny mousse, about 8 minutes. After about 2 minutes of whipping, add 1 tbsp of sugar at a time, whipping for about 1 minute after each addition of sugar. Coconut Milk Chocolate Mousse. Avoid scooping out any coconut water (clear, thin liquid portion). After fully whipping in all the sugar, it’s time to add vanilla extract and the flavorful pumpkin pie spices. 2-3 tablespoons cocoa powder. After the coconut solids are scooped carefully into a large bowl, sprinkle in cream of tartar and begin whipping with a hand mixer. 2. This vegan pumpkin mousse recipe uses coconut milk tocreate a fantastic, fluffy light and airy texture. This can take several minutes on a high speed. few … This quick coconut chocolate mousse is the one sweet treat that almost everyone at my table agrees upon. It looks positively darling served in fancy little bowls on a tray. You'll notice that this blog contains a lot of pictures...I couldn't help myself. This is the coconut cream/ coconut solids and provides a perfect texture for vegan pumpkin mousse. You got it: just open up some jars, throw ingredients in a bowl and whip them up. *For a more detailed guide and even larger collection of photos on how to make plain whipped coconut cream, you can visit the original post about it here. Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. Mousse recipes commonly use dairy and eggs to provide a fluffy base texture. 1 tablespoon raw honey or pinch of stevia, to taste. Next, add pumpkin puree and carefully fold everything together. 3. Sign up for the Veg Out newsletter to get vegan recipes and nutrition content from a Registered Dietitian! Using a hand held mixer on low speed, slowly start to whip the coconut cream (using the same techniques you would for regular dairy cream). This water can be added to other recipes for flavor but doesn’t have much fat or creaminess. Once you start seeing thinner, clearer liquid, proceed with caution to only scoop the thick white portion. We use cookies to ensure that we give you the best experience on our website. Indulge your senses with this exclusive blend of organic coconut milk to nourish your hair, while ultra whipped egg white proteins add strength and elasticity, along with weightless coconut oils to add hydration and … Check serving size and calories when adding whipped cream and/or almonds to your portion. This recipe uses a few simple ingredients. Cold coconut cream also whips better so this is an important step! 1. Course Dessert. All Rights Reserved. Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. No ovens, no piles of pans in the sink. 3. The coconut cream will start to fluff. Coconut milk creates a delicious whipped cream substitute that’s the perfect base for this pumpkin spiced dessert. Each time you add more sugar, scrape down the edges of the bowl to ensure even whipping. This vegan pumpkin mousse recipe uses coconut milk tocreate a fantastic, fluffy light and airy texture. When everything is evenly mixed, chill the pumpkin mousse before serving. Dollop the 'plain whipped cream' over the mousse and sprinkle with shaved chocolate (if using). I don’t have pumpkin pie spice mix around since I always prefer to customize spices and blends for each recipe. One of our readers commented that she tried the recipe with a sprinkle of cocoa to make an amazing chocolate-y version. Once everything is mixed evenly, chill the mousse for at least 1 hour before serving (you can portion out the mousse before chilling if you like). https://www.doctoroz.com/recipe/dishs-low-carb-chocolate-mousse I’ve put this recipe through plenty of tests to make sure it doesn’t fall flat and I’ve yet to have an issue! This is the thick, white part. Sugar helps the coconut cream hold its shape and stay fluffy, so don’t skip this step. Using the whipping attachment on your mixer, whip the coconut milk into a cream. But enough chatting- let's get to the recipe! I've convinced many people to eat my wholesome, real food creations by serving them up in an appealing way. | © 2020 Oz Media LLC, All Rights Reserved | Terms, 5 Things You Should Never Microwave (& 1 You Always Should), Sneak Peek: Is It COVID-19, A Cold or The Flu? With a bit of experimenting, I've worked to customize this coconut chocolate mousse recipe to include just the right balance of bitter and sweet to my liking, but you can certainly experiment to suite your happy little taste buds too. Serve in espresso cups for the perfect portion. Do not press the mixture down; use upward motions only. It needs at least an hour to firm back up! Once the coconut milk is chilled (for at least 1 hour or overnight) carefully open the cans. Place the coconut milk and the chocolate into a heat proof glass bowl and place into the microwave. © 2020 Radiant Life. Make sure to buy regular coconut milk and not a low-fat variety (which is watered-down coconut milk and won’t work for this recipe). To fold, use a spatula and scrape along the bottom of the bowl. This recipe uses cream of tartar to help the coconut cream hold its light, airy texture. Again, I’ve tested this and the mousse doesn’t fall flat after thawing in the fridge (do not thaw on the counter since the mousse needs to stay cold to keep its texture). Place a metal bowl over a bowl filled with 2 quarts of ice and 1 cup of water. Save my name, email, and website in this browser for the next time I comment. Ingredients. The recipe can also be easily halved, doubled or tripled without any extravagant math calculations to serve any size group. Just a small portion is enough to satisfy. This recipe tastes exactlylike you mixed pumpkin pie filling with coconut whipped cream; in other words,the most delicious vegan dessert ever! Continue folding until everything is mixed. With the brand of coconut milk I use, the coconut solids take up about half the can whereas the other half is water. At this point, slowly add sugar one tablespoon at a time. Vegan Singapore Noodles Recipe | Curry Rice Vermicelli (Gluten Free). Required fields are marked *. Open the can and scoop the solid milk out into a mixing bowl. Place coconut milk in the refrigerator for a few hours or overnight so that the cream (the fatty delicious part) hardens, separates and rises to the top. Here’s How to Find Out, Diversity in Medicine Scholarship Contest, How to Have Family Over Safely During the Holidays. If you have a pumpkin pie spice blend around that you like, feel free to use it (about 2 tsp should do!). 1/4 teaspoon vanilla extract. Once you have a mousse like consistency, add the remaining ingredients to the mixing bowl. You can freeze the coconut water for smoothies. I like to portion out the recipe into 6 small jars. Simple Coconut Milk Chocolate Mousse: dairy-free, paleo-friendly. How brilliant! Each time you stop to add sugar, use a spatula to scrape down the edges of the bowl. Doesn't it look so tasty? I hope you enjoy this recipe as much as I do! This tasty vegan pumpkin mousse is made with canned pumpkin and coconut milk along with tasty spices for a simple but delicious dairy free, eggless and gluten free dessert. Chill the cans of coconut milk for at least one hour. Skill Level: Easy | Time: 20 minutes | Servings: 6. Receive healthy living tips and exclusive offers!
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