Rye Free Honey Coconut Mousse

Total time8 hr 15 min

Prep time15 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 cans (13.5 oz each) full-fat coconut milk
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!