Pumpkin Coconut Mousse Recipe
Every year I look forward to the end of September when you start finding all kinds of pumpkin-flavored foods and beverages. It seems like the pumpkin crave starts earlier and earlier every year and lasts longer and longer past the holiday season. If you’re not tired of it yet, we’ve got a new recipe to share with all of you!
Today’s guest post recipe is courtesy of Terra’s Kitchen and it will make approximately 2 servings.
Pumpkin Coconut Mousse Recipe
1 cup organic canned pumpkin
1/2 cup plus 2 teaspoons *coconut cream, divided
2 tablespoons plus 1 teaspoon agave syrup, divided
1 teaspoon plus a pinch of ground cinnamon, divided
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch of salt
1 tablespoon unsweetened coconut flakes, toasted
Make The Mousse:
In a small mixing bowl, whisk together the pumpkin, ½ cup coconut cream, 2 tablespoons agave syrup, 1 teaspoon 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.
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