- You are going to use only the thicker creamy parts of the coconut milk so make sure you don’t shake the can too much before you open it. It’s also important that the milk is well cooled. Keep it at least 4 hour in the fridge before starting out.
- Put the creamy part in a bowl. Add cacao (1-2 tbsp depending on how chocolaty you want it), vanilla and sweetener and whip together until fluffy using a beater or a fork.
- For a nicely looking presentation use an icing tip to pipe the mousse into small shot glasses. You can also use a spoon.
- Keep chilled in the fridge before serving.
Protein 1.5 g, carbs 1.9 g, fat 12.3 g.
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