• 1- 14-ounce can coconut milk
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon coconut sugar
• 1 teaspoon almond extract
• 1 pinch salt
• 1/4 cup sliced almonds
• 1/4 cup unsweetened coconut flakes
Directions:
Put the solid coconut cream in a mixing bowl (discard liquid). Add the sugar and mix until smooth about 2 minutes. Set aside 2 tablespoon of the whipped coconut cream in a small bowl. Sift the cocoa powder over the remaining coconut cream, add the almond extract, and beat until incorporated and fluffy.
Spoon the mousse into 4 small (1/2-cup) ramekins. Dollop the reserved plain coconut whipped cream on top of each mousse and refrigerate.
In a small, dry saucepan, toast the almonds and coconut flakes over medium-low heat, stirring constantly, until golden brown, 1 minute. Sprinkle the mousse with the almonds and coconut immediately before serving. Serves 4
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