Ingredients
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3/4 cup (3/4 cup = 188 ml) unsweetened full fat coconut milk
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1/4 cup (1/4 cup = 63 ml) espresso coffee infusedor strong coffee
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1 tbsp (1 tbsp = 15 ml) maple syrup
Directions
This post is also available in: Français (French)
This recipe will give you two portions of low-sugar vegan coffee mousse with coconut cream (dairy-free). Low in sugar, but incredibly good! So light! A nice blenf of local and exotic flavors. Wow! I get a lot of compliments on this dessert that contains only 7 grams of sugars per serving. Make it with good espresso or strong coffee. You may use decaf if you wish.
Full fat coconut milk: the secret is in the cream!
To succeed in this recipe, it is essential to use full fat coconut milk. You won’t be able to get the texture of a mousse with light coconut milk. In the full fat coconut milk can, a cream forms on top. Simply remove it gently with a spoon. You should get 3/4 cup of beautiful thick cream. For a safe bet, refrigerate the can the day before. The cream will definitely harden and be easy to recover.
Steps
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1
Done
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OPTIONAL: REFRIGERATION OF COCONUT MILK THE DAY BEFORETo make sure you can collect the coconut cream on top of the can, place it in the refrigerator the day before. |
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2
Done
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COFFEEPrepare espresso coffee or strong coffee. Allow to cool. It can be done the day before and kept in the refrigerator. |
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3
Done
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PREPARATIONOpen the can of coconut milk. Don't mix! |
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4
Done
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Using a spoon, scoop out the cream that has formed on top. You should get 3/4 cup of cream. |
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5
Done
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Place coconut cream, cold brewed coffee and maple syrup in the container of the electric mixer. Mix for only a few seconds to obtain a homogeneous liquid. |
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6
Done
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Divide into two ramekins or glasses and refrigerate at least 1 hour before serving. |
