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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

This lightened up Pumpkin Mousse is gluten and dairy free, and full of pumpkin spices! Perfect for a healthier Thanksgiving or fall dessert!

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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 | 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

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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

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