When I feel like a chocolaty and creamy dessert but want to stay away from milk and lactose, I always make my favorite vegan …
When I feel like a chocolaty and creamy dessert but want to stay away from milk and lactose, I always make my favorite vegan …
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π RECIPE π
INGREDIENTS
500 ml coconut cream
3 tbs coconut sugar
8 tbs cacao powder
Garnish
Fresh raspberries
Lemon balm
INSTRUCTIONS
1. PREPARATION: Place the coconut cream in the fridge overnight to make the fat separate from the coconut water.
2. Open the coconut cream and see if the tin contains any coconut water (it will depend on the brand you use). If it does, pour this out since it will be impossible to whip the cream if it has liquid in it.
3. Scope out the coconut cream into a mixing bowl, and mix with a hand mixer until the cream is lightly whipped. Make sure it is not fully whipped since the consistency will change when adding the cacao.
4. Add coconut sugar and cacao and mix again with a hand mixer, just a minute or so until the chocolate mouse has a fluffy whipped consistency.
5. Let the mousse sit in the fridge overnight or for at least 4 hours before serving.
6. For garnish, add fresh raspberries and lemon balm.
7. Enjoy!
How long do they last? do I have to keep in the fridge?
I made this and it tasted only of coconut and quite bitter :/
Can i use other kind of sugar insert of coconut sugar? I don't have coconut sugar :((
Do you think you could add coconut oil to this recipe?
I just made this! Took me 5 minutes. I also added one melted dark chocolate it in, and it was soo good! I only used 1 can of coconut cream and it was enough for both me and my bf. I actually almost could not eat all of mine ,its very filling.
Did I miss the measurements?
Going too try this recipe!! But what can I do with the leftover coconut water?
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Tried and it was amazing thanks
Well this comment section is sad.