Low Sodium Cinnamon-Walnut Matcha Chia Mousse

Total time2 hr 15 min

Prep time15 min

Cook time0 min

Low Sodium Cinnamon-Walnut Matcha Chia Mousse

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Ingredients

4 servings

For the mousse

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp chia seeds
2 tsp ceremonial-grade or culinary matcha powder
3 tbsp pure maple syrup
1 tsp ground cinnamon
1 tsp pure vanilla extract
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

⅓ cup dry-roasted walnuts, roughly chopped
½ tsp ground cinnamon, for dusting (optional)

Instructions

1
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a large mixing bowl, leaving the watery liquid behind. Reserve 3 tablespoons of the coconut liquid in a small bowl.
2
Whisk the matcha powder into the reserved 3 tablespoons of coconut liquid until fully dissolved with no visible green clumps, about 1 minute.

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