This recipe will only work with a can of pure coconut cream 100%. I used the Ayam brand as this was the only pure coconut cream option in my supermarket. All the other coconut creams which were a lot cheaper were only 65-68% coconut cream.
1 Can 400gm Pure Coconut Cream, chilled for 24 hours
1/4 Cup Cocoa, sifted
1/2 Cup Pure Icing Sugar, sifted (you can adjust quantity to suit taste)
LET’S PUT IT ALL TOGETHER
- Place the can of pure coconut cream in the fridge over night. When ready to use, remove from the fridge and give the can a good shake. Open the can and inside the coconut cream will be nice and thick. Spoon into a medium mixing bowl.
- Add the sifted cocoa and icing sugar and using a hand whisk, whisk through until combined and it is a lovely chocolate colour.
- Spoon into bowls to serve.
Note: the mousse is very rich and is by no means a healthier alternative. It is just a dairy free alternative that tastes just as good if not better then the normal chocolate mousse option.
You could swap the cocoa for cacao and the icing sugar for maple syrup if you wish.
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