Roy and I created this recipe several years ago when we started making our own coconut water kefir from young Thai coconuts. We needed to do something with all the fresh coconut meat, and this delicious mousse recipe was invented! It feels truly decadent—smooth, thick, and creamy—without any dairy and with very little added sweetener!
We personally make ours from fresh young Thai coconuts. They can be a bit daunting to cut open (as if I’ve ever done it myself 😉 ) so here is an instructional tutorial.
This local Boulder company (who happens to make my favorite coconut water kefir, when I do purchase it) now sells frozen coconut meat that can be used (I’d suggest defrosting it first if you try it), making this recipe a snap!
CREAMY CHOCOLATE COCONUT MOUSSE
by Debbie Steinbock
1 cup fresh coconut meat from 1-2 young Thai coconut
3 Tablespoons almond milk
1 Tablespoon raw cacao powder
1 Tablespoon raw honey
½ teaspoon vanilla extract
Pinch of sea salt
1. Combine all ingredients in a high powered blender and blend until smooth and creamy.
2. Garnish with fresh berries, if desired.
3. Best served chilled overnight (if you can wait!!).
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