Instructions
Blend the strawberries, coconut cream, and maple syrup in a high-speed blender until super smooth. Place in freezer for up to an hour (It should be almost slushy-like)
Grab a bowl. Open the can of coconut cream and scoop out the cream part; being careful not to mix it with the coconut water. ONLY use the coconut cream and place it in a mixing bowl. You should get about 1 cup or a little less cream from the can. (You can use the coconut water for another recipe like a smoothie). Add in the maple syrup.
With a hand mixer, slowly whip the cream & maple syrup and add in the cacao powder a little at a time. Do this so it doesn't splatter in your face. Start on low until the cacao powder is blended and then increase the mixer speed to medium so that the mousse becomes silky and forms peaks.
Refrigerate while the strawberry mixture thickens in the freezer. When ready, grab a small ziplock bag and place the mousse in the bag.
Cut a small piece off the bottom corner (this is your homemade piping bag). Now you will grab your most beautiful (or fun) glass (I love using a martini glass) and begin to layer; starting with the chocolate and ending with the chocolate. Feel free to top with dark chocolate chips or unsweetened shaved coconut. Enjoy!
WATCH THE RECIPE VIDEO
Ingredients
For the strawberry mixture:
1 lb Strawberries (stems off)
1/4 cup Full Fat Coconut Cream
2 tbsp Maple Syrup
For the mousse:
1 can Coconut Cream
1/3 cup Cacao Powder
3 tbsp Maple Syrup
Instructions
Blend the strawberries, lemon juice, and coconut sugar in a high-speed blender until super smooth. Place in freezer for up to an hour (It should be almost slushy-like)
Grab a bowl. Open the can of coconut cream and scoop out the cream part; being careful not to mix it with the coconut water. ONLY use the coconut cream and place it in a mixing bowl. You should get about 1 cup or a little less cream from the can. (You can use the coconut water for another recipe like a smoothie). Add in the maple syrup.
With a hand mixer, slowly whip the cream & maple syrup and add in the cacao powder a little at a time. Do this so it doesn't splatter in your face. Start on low until the cacao powder is blended and then increase the mixer speed to medium so that the mousse becomes silky and forms peaks.
Refrigerate while the strawberry mixture thickens in the freezer. When ready, grab a small ziplock bag and place the mousse in the bag.
Cut a small piece off the bottom corner (this is your homemade piping bag). Now you will grab your most beautiful (or fun) glass (I love using a martini glass) and begin to layer; starting with the chocolate and ending with the chocolate. Feel free to top with dark chocolate chips or unsweetened shaved coconut. Enjoy!
WATCH THE RECIPE VIDEO
