Vegan Pumpkin Spice Mousse
Prep
Inactive
Total
Yield 1 1/2 cups
Vegan / Gluten-Free / Dairy-Free / Egg-Free / Nut-Free / Lectin-Free / No-Cook / Paleo-Friendly / No Refined Sugar
Ingredients
- 1 can organic full-fat coconut milk (13.5 ounce can)
- 2 tablespoons organic unrefined granular sweetener*
- 1 - 2 teaspoons organic pumpkin spice
*Lectin-Free:
- 2 tablespoons non-GMO xylitol or xylitol + stevia blend
Instructions
Advanced Preparation: Add a can of organic full-fat coconut milk to the back of your refrigerator - at least 12-24 hours before making this recipe.
- Once the coconut milk has been refrigerated at least 12-24 hours, scoop out the hardened "fat" part of the coconut milk from the top half of the can. The bottom half will be liquid (save this coconut water to add to a smoothie!)
- Add the hardened coconut fat, granular sweetener and pumpkin spice to a mixer and mix on high speed until it turns into a fluffy mousse and thick enough to "peak". Adjust sweetener and pumpkin spice to your preference.
- Serve immediately or store in the refrigerator in an air-tight BPA-free container until ready to serve because it will get soft if left out at room temperature.
- Enjoy!
Notes
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The recipe and photographs for "Vegan Pumpkin Spice Mousse" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home™ at https://thehealthyfamilyandhome.com/vegan-pumpkin-spice-mousse/