Joining the rest of the world’s coconut craze, the other night I had a hankering for vegan mousse with a coconut twist! Adapting a couple of recipes I found online to make my own vegan and sugar-free version, here’s what I came up with:

COCONUT CREAM MOUSE

1/2 cup soy milk (or other non-dairy milk)
1 can full fat coconut cream
1 tsp sea salt

 2 Tbsp Brown Rice Syrup

1 16oz. block of silken tofu
1 tsp vanilla extract
2 Tbsp arrowroot powder

Directions:

1. Chill you coconut milk can and scoop off the coconut cream on top. Set aside in a bowl. 

2. In a sauce pot, add the soy milk and dissolve the arrowroot. Over medium heat, continuously stir until mixture thickens (about 2 minutes).

3. Place soy milk and arrowroot mixture in a CuisinArt. Add silken tofu, sea salt, brown rice syrup, vanilla extract and set aside coconut cream.

4. Blend thoroughly until smooth (about 2 minutes).

5. Spoon into small serving cups or bowls and chill in refrigerator for 3 hours. Top with fresh berries before serving.