Raspberry Coconut Mousse

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 cup Raspberries + a few more, fresh

• Canned Goods

  • 1 can Coconut milk, full-fat refrigerated

• Condiments

  • 2 tbsp Maple syrup

Found on mywholefoodlife.com

Description

Ingredients

• 1 can full fat coconut milk (refrigerated overnight)
• 1 cup fresh raspberries + a few more for garnishing
• 2-3 T maple syrup

Directions

• In a small blender or food processor , blend the raspberries.
• Open the chilled can of coconut milk and scoop off the white fatty part. Place it in a bowl . (You can save the remaining water for smoothies.)
• Using a whipping attachment on your mixer , whip the coconut milk into a cream. Then slowly add the raspberries and maple syrup. Whip until everything is incorporated.
• Transfer the mousse into serving dishes and place in the fridge until you want to serve. You can also eat it right away if you like.