Gluten-free | Dairy-free | Sugar-free | Vegan-friendly
Makes: Enough for two serves
Prep time: 10 minutes
Cool time: 60 minutes
I use only three ingredients for this creamy mousse. Those three ingredients are white chocolate chips or pieces, coconut cream (if you're not a fan of coconut, just keep reading), and vanilla extract.
These three ingredients ensure this recipe is naturally free from dairy, sugar and gluten. However, this also means you need to purchase yourself some white chocolate that's dairy and sugar-free.
Our daughter Coco has declared this to be her favourite dessert I have made to date, even though she's not a fan of coconut! After demolishing an entire serving in seconds, she honestly couldn't believe that I had created a dessert using mainly coconut. She describes the taste as a creamy milky bar chocolate bar without the slightest indication of its coco-nutty origins.
This dessert is rich and creamy and is perfect as one of the courses during a dinner party or simply as a mid-week treat.
Hints, Tips & Tricks
You will need to start this recipe the day before you intend to serve it, as you will need to leave a can of coconut cream overnight in the fridge. Make sure not to shake the can once you remove it from the fridge! The solid part will rise to the top by leaving it in the refrigerator, which is the part you need.
Helpful tip: use the leftover coconut cream in other desserts, stews or curries!
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources, as an optional topping. It is prebiotic, making it a fantastic ingredient for our gut health. It's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
- 75 g (2.6 oz) sugar-free, dairy-free, gluten-free white chocolate chips or pieces
- 1 x 400 g (14 oz) can of full-fat coconut cream, left overnight in the fridge
- 1 tsp pure vanilla extract
- 7-10 whole raspberries or other fresh berries
- 2-3 tbsp macerated berries
- 1-2 chopped macadamia nuts
- A dusting of Pure as Inulin Powder (optional)
- Carefully remove the cold can of coconut cream from the fridge and, using a tablespoon, extract the firm coconut cream from the top of the can until you have 150 g (5.2 oz) in whole. Whisk the thick cream in a bowl with the vanilla extract.
- Bring a small pot of water to a simmer. Place the chocolate into a small heatproof bowl and position the bowl over the pot, ensuring that the bowl's base does not come in contact with the water. This method is known as the Bain Marie method.
- Using a spatula or spoon, stir the chocolate a few times as it melts till it's smooth and liquid.
- Add the melted chocolate to the coconut and whisk well to combine.
- Spoon the mousse into two decorative glasses or bowls and if the mousse is a little liquid, cover with cling film and leave in the fridge for 30-60 minutes to firm up a little.
- If your mousse is already fairly firm, evenly portion it into your serving glasses or bowls and finish with your chosen toppings.
- Serve or store in the fridge for up to 3 days.