Dairy Free Chocolate Peanut Butter Mousse
A light, fluffy mousse with loads of flavor and zero dairy.
Servings 4
Ingredients
- 1 5.4oz can premium coconut cream
- 1 12.2oz can evaporated coconut milk
- 1/4 cup solids from a can of coconut milk
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1/4 cup Pb2 peanut butter powder
To top
- Dairy free whipped topping
- sliced strawberries
Instructions
- The day before you make the mousse, put the coconut cream, evaporated coconut milk, and coconut milk in the fridge.
- At least 12 hours before service, but not more than 24 hours, make the mousse by adding the evaporated coconut milk and coconut milk solids into a bowl. Open the can of coconut cream, taking care not to shake it. Scoop out all of the solids on top and reserve the liquid for another use (great for smoothies).
- Using a hand mixer, mix the coconut products together until smooth and thick. They will not whip up like regular cream, so don't over whip it. You want to whip it just until the coconut cream combines in evenly.
- Add the powdered sugar, cocoa powder and peanut butter powder. Whisk together until combined and no lumps remain. Pour the mousse into 4 dessert cups, cover each with plastic wrap and set in the fridge for at least 8 hours but up to 24.
- When it's time for dessert, top each with dairy free whipped topping and one strawberry, sliced. Serve immediately.