AIP Friendly Maple Coconut Cream Mousse
Rich, cloud-like, and sweetened with pure maple syrup, this coconut cream mousse is the kind of dessert that feels indulgent without a single ingredient that would derail an elimination protocol. The magic starts the night before, when cans of full-fat coconut milk chill in the fridge so the thick cream separates and whips into soft, billowy peaks — no dairy, no eggs, no nightshades, just pure coconut richness. A small amount of unflavored gelatin gives the mousse its silky, set texture, so each spoonful holds its shape beautifully rather than collapsing into a puddle. Warm spices — Ceylon cinnamon, a whisper of ginger, and vanilla powder — layer in gentle, aromatic depth that makes this taste far more complex than its short ingredient list suggests. The whole thing comes together in about 20 minutes of active work, then the fridge does the rest, making it an easy make-ahead option for dinner parties or a quiet weeknight treat. Served in four individual glasses and finished with an optional drizzle of maple syrup and a dusting of cinnamon, it looks genuinely elegant on the table. If you've been missing a creamy, satisfying dessert that plays by strict elimination rules, this one is going to feel like a real win.
About FigFig 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, refrigerated overnight
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
- 3 tbsp pure maple syrup
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- ¼ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 pinch fine sea salt
For serving
- 1 tsp pure maple syrup, for drizzling (optional)Ingredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 pinch ground ceylon cinnamon, for dusting (optional)
Instructions
- 1
The night before (or at least 8 hours ahead), place both cans of coconut milk in the refrigerator upright. When ready to begin, open the cans without shaking and scoop the thick, solidified coconut cream from the top into a large mixing bowl, leaving the thin liquid behind. You should have about 1 1/2 to 1 3/4 cups of solid cream. Reserve 3 tablespoons of the thin coconut liquid in a small bowl; discard the rest or save for another use.
- 2
Sprinkle the gelatin evenly over the 2 tablespoons of cold water in the small bowl and let it sit undisturbed for 5 minutes until the granules are fully absorbed and the mixture looks opaque and spongy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!