Low Iodine Maple Coconut Cream Mousse
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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
- ¼ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- 1 pinch fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
For serving
- 1 tsp pure maple syrup, for drizzling (optional)
- 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.
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