Vegan Pumpkin & Coconut Mousse
Ingredients
Ingredients
- 1 cup organic canned pumpkin
- ½ cup plus 2 teaspoons *coconut cream divided
- 2 tablespoons plus 1 teaspoon agave syrup divided
- 1 teaspoon plus a pinch of ground cinnamon divided
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- pinch of salt
- 1 tablespoon unsweetened coconut flakes toasted
- #TKHack: Can’t find coconut cream? Use the cream that rises to the top of a can of coconut milk.
Instructions
Directions
- Make The Mousse: In a small mixing bowl, whisk together the pumpkin, ½ cup coconut cream, 2 tablespoons agave syrup, 1 teaspoon cinnamon, ginger, nutmeg and pinch of salt.
- Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.
- Make The Cream Topping: Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon.
- To Serve: Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.
Notes