Friday, February 7, 2014

PALEO PUMPKIN COCONUT MILK MOUSSE

Pumpkin Coconut Milk Mousse
I am a big fan of pumpkin everything and a firm believer that pumpkin pie should absolutely NOT be saved for only special occasions. This pumpkin mousse is super deliciously healthy, fruit sweetened and very easy to make. The combination of coconut milk and gelatin makes it set very nicely and gives it a smooth creamy texture. I would highly recommend topping it with coconut whipped cream and something crunchy like cacao nibs.
What's great about this kind of recipe is it's as easy as making a smoothie but can be fancy enough to serve to dinner guests. Put it in the fridge and within a few hours voila...for all your guests know you may as well have spent 2 hrs labouring in the kitchen (Shhh don't tell anyone that you absolutely spent a whole 10 painstakingly relaxed minutes putting it together). I have been experimenting a lot with pumpkin desserts this past year including perfecting my grain free pumpkin pie recipe which I can't wait to share in the next few months! 

Paleo Pumpkin Coconut Milk Mousse

Serves: 2-4 
Prep Time: 10 minutes
Total time: 2 1/2 hours
Difficulty Level: Easy




INGREDIENTS:
✿ 1 cup pumpkin puree
✿ 1 1/4 cup coconut milk

✿ 4 large pitted medjool dates
✿ 1 tbsp happy gelatin
✿ 2 tbsp water
✿ 1 tsp vanilla extract
✿ 1 tsp cinnamon
✿ 1/4 tsp nutmeg
✿ 1/4 tsp ginger
✿ 1/8 tsp all spice
**coconut whipped cream, cacao nibs or other desired toppings

INSTRUCTIONS:
1) In a small bowl mix the gelatin and water together and set aside to allow the gelatin to bloom.
2) In meantime heat the coconut milk in a small pot over medium heat. Bring the milk to just under a simmer, you want it hot but not boiling. At this point remove the milk from the heat and whisk in the gelatin until fully combined.
3) Add the remaining ingredients into the container of a blender. Pour in the coconut milk mixture last. 
4) Blend on high until smooth.
5) Pour the mixture into containers - glasses, ramekins, mason jars whatever you want to use!
6) Place your dessert in the fridge to set for at least 1 1/2 hours. The longer you let it set the firmer your mousse will be. 
7) Top with coconut whipped cream and some cacao nibs or shredded baking chocolate.
8) Eat up!


Wishing you the most lovely and smiling weekend.

Love,
Malakai

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