BHA & BHT Free Blueberry Coconut Mousse

Total time2 hr 30 min

Prep time20 min

Cook time10 min

5.0

(20)

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Ingredients

4 servings

For the mousse

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
2 tbsp honey
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 honey
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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