he metal bowl made a difference, it just worked well for us, so I’m giving you all of the info I have to help you replicate this process). With a mixer, whip the mixture until fluffy. It takes a couple of minutes- maybe even longer- just keep whipping on the highest speed until it starts fluffing up. Add the mousse to a frosting bag with a big tip. Pipe into sprinkle rimmed shot glass.
Pumpkin Spice Mousse 1 (15 ounce) can pumpkin puree (a little bit less or more is fine, just use one can) (not pumpkin pie filling) 3 cans coconut milk, refrigerated overnight (full-fat, not the “light” kind) 1/2 cup maple syrup 1 tablespoon vanilla 2 teaspoons cinnamon 1 teaspoon nutmeg 1/2 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt
Vegan Thick and Creamy Chocolate Mousse | Blog Instructions 2 cans full-fat coconut milk (chilled) 2 tsp vanilla 4-5 Tbsp cocoa powder 4 Tbsp honey Place coconut milk in the freezer for about an hour prior to making the mousse Spoon the coconut cream out of the can and place in a large bowl or mixer Add honey, vanilla, and cocoa powder Beat until smooth and creamy Serve with fruit
Dairy Free Coconut Custard - made with a whole can of coconut milk, no leftovers! Can be eaten like pudding or used as a dairy free option for pastry cream. | From What The Fork Food Blog | http://www.whattheforkfoodblog.com/2016/06/13/dairy-free-coconut-custard/?utm_campaign=coschedule&utm_source=pinterest&utm_medium=Sharon%20%7C%20What%20The%20Fork%20Food%20Blog&utm_content=Dairy%20Free%20Coconut%20Custard