AIP Friendly Blueberry Coconut Mousse
Dessert can feel like the hardest category to navigate when you're avoiding grains, dairy, eggs, nightshades, and most conventional thickeners all at once — but this mousse pulls it off beautifully. The base is whipped coconut cream, chilled overnight so it separates and becomes thick enough to beat into soft, billowy peaks without any dairy in sight. A small amount of unflavored gelatin gives the mousse just enough structure to hold its shape in the glass after chilling, so you get a genuinely elegant, spoonable texture rather than a melted puddle. The blueberry compote layered throughout is bright and jammy, sweetened with honey and lifted by fresh lemon juice and a whisper of Ceylon cinnamon — all ingredients that fit cleanly within the protocol. Layering the mousse and compote in individual glasses and dragging a skewer through creates a stunning swirled presentation that makes this feel far more special than the effort involved. It serves four and can be assembled ahead of time, making it a genuinely stress-free option for dinner parties or a weekend treat you actually look forward to eating.
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Learn more →Ingredients
4 servings
For the mousse
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 2 tbsp honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
For the blueberry compote
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- ¼ tsp ceylon cinnamon
For serving
- fresh blueberries, for serving (optional)
Instructions
- 1
Open the refrigerated cans of coconut milk without shaking them. Scoop the thick, solidified coconut cream from the top of each can into a large mixing bowl, leaving the watery liquid behind. You should have about 1 1/2 to 1 3/4 cups of solid cream.
- 2
Sprinkle the gelatin powder over the cold water in a small saucepan and let it sit for 2 minutes to bloom. Place the saucepan over low heat and stir gently until the gelatin is fully dissolved and the liquid is clear, about 1 minute. Remove from heat and let cool for 3 minutes — it should be warm but not hot.
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