Vegan Pumpkin and Coconut Mousse

Guess what I’m making tonight? I’m making this delicious vegan pumpkin and coconut mousse dessert from Terra’s Kitchen. The recipe makes two servings which is perfect for us. Let the holiday festivities begin!

(Image credit: Terra’s Kitchen)

Ingredients:

• 1 cup organic canned pumpkin
• ½ cup plus 2 teaspoons *coconut cream, divided
• 2 tablespoons plus 1 teaspoon agave syrup, divided
• 1 teaspoon plus a pinch of ground cinnamon, divided
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• pinch of salt
• 1 tablespoon unsweetened coconut flakes, toasted

#Terra’s Kitchen Hack: Can’t find coconut cream? Use the cream that rises to the top of a can of coconut milk.

Preparation:

Make The Mousse:

• In a small mixing bowl, whisk together the pumpkin, coconut cream, agave syrup, cinnamon, ginger, nutmeg and pinch of salt. 
• Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.

Make The Cream Topping:

• Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon.

To Serve:

• Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.

Enjoy!

Vegan Pumpkin and Coconut Mousse

2016-11-11 17:00:30

Delicious Vegan Pumpkin and Coconut Mousse Dessert

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Ingredients

1. 1 cup organic canned pumpkin
2. ½ cup plus 2 teaspoons *coconut cream, divided
3. 2 tablespoons plus 1 teaspoon agave syrup, divided
4. 1 teaspoon plus a pinch of ground cinnamon, divided
5. ¼ teaspoon ground ginger
6. ¼ teaspoon ground nutmeg
7. pinch of salt
8. 1 tablespoon unsweetened coconut flakes, toasted

Make The Mousse

1. In a small mixing bowl, whisk together the pumpkin, coconut cream, agave syrup, cinnamon, ginger, nutmeg and pinch of salt.
2. Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.

Make The Cream Topping

1. Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon.

To Serve

1. Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.

Notes

1. #Terra’s Kitchen Hack: Can’t find coconut cream? Use the cream that rises to the top of a can of coconut milk.

Simple Sojourns http://simplesojourns.com/

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