Pinterest • The world’s catalogue of ideas

Thick and Creamy Chocolate Mousse - Made with coconut milk, vanilla, honey, and cocoa. Sounds super easy and yummy!


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.

from FoodBlogs

5-Minute Chocolate Coconut Mousse (Gluten-Free, Dairy-Free, Refined-Sugar-Free)


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

from Dessert Now, Dinner Later!

Pumpkin Mousse


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

from What the Fork

Dairy Free Coconut Custard

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 |