A light and fluffy coconut milk mousse, flavoured with maple syrup, vanilla, and roasted carob powder. AIP and Paleo friendly!
Course
Dessert
Prep Time5minutes
Total Time5minutes
Servings2people
Ingredients
1-2tbspmaple syrup100% pure
1tspvanilla extractomit if following strict AIP
1cancoconut milkAroy- d brand
1-2tbsproasted carob powderadjust to taste
3-5raspberriesfor plating
Instructions
Pour coconut milk into a medium sized bowl. If you want a thicker mousse, just scrape the top of the coconut milk into the bowl and leave the liquid out. (I used the whole can, including the liquid).
Using an electric mixer, beat coconut milk on medium speed for 2-3 minutes or until desired consistency is reached.
Pour in the maple syrup, vanilla extract, and roasted carob powder. Stir with a spoon until incorporated.
Beat on low speed for 1 minute. Taste and adjust maple syrup and carob powder as needed.
Dish up two bowls or save one for later. Add raspberries if desired.
Recipe Notes
Always check the ingredients on your coconut milk and make sure it only has coconut and water listed as ingredients!
Store leftovers in a sealed glass container in the fridge for up to 4 days.