Are you ready for the ultimate 4 Ingredient Pumpkin Mousse?
If you have a couple of unopened coconut milk cans in your pantry or fridge, don’t shake them! Just scoop out that luscious coconut cream and whip with 3 more ingredients. That’s it!
This pumpkin mousse is a cinch to throw together at the last minute. Just keep it in the fridge till you’re ready to serve. Then top with some of your favorite toppings like berries, nuts, chocolate etc. Yum!
This mousse is impossibly light and airy! You would not think that it is dairy free, refined sugar free, paleo, gluten free and soy free. Plus it’s the perfect light dessert after a heavy meal 😉
This is the quickest and easiest last minute Thanksgiving dessert ever! Plus its dairy free, refined sugar free, paleo, soy free and gluten free! The ultimate healthy indulgence!
- Coconut cream from 2 cans coconut milk
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tbsp raw agave syrup
- 1/2 cup pumpkin purée
- Garnishes: Chopped pecans pomegranate seeds, pumpkin seeds, pistachios, cacao nibs, shredded coconut... the possibilities are endless!
Allow 2 cans of coconut milk to sit undisturbed in order for the cream to settle to the top. This could be for several hours to overnight; in the fridge is preferable. Do not shake or move the can around too much. Open cans and remove the thick coconut cream from the top. Leave the thinner coconut milk for other things, like smoothies or oatmeal.
In a medium bowl, whip the coconut cream with a hand held mixer. Work up to the High setting and whip till firm peaks form, about 4-5 minutes.
Add in the pumpkin purée, vanilla extract, agave and cinnamon, and fold in gently till mixed well.
Spoon into individual ramekins or into a large serving bowl.
Refrigerate until ready to serve.
Just before serving, garnish with your favorite toppings.