Eosinophilic Esophagitis Friendly Honey Coconut Mousse
Total time8 hr 15 min
Prep time15 min
Cook time0 min
4.9(26)
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp honey
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- 1 tsp fresh lemon juice
For serving
- 1 tbsp fresh mint leaves, torn (optional)
- 1 tsp honey, for drizzling (optional)
Instructions
- 1
Place the unopened cans of coconut milk in the refrigerator for at least 8 hours or overnight. Do not shake the cans. Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping.
- 2
Open the chilled cans and scoop the thick, solidified coconut cream from the top into the cold mixing bowl, leaving the watery liquid behind. Reserve the coconut water for another use or discard.
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