Chocolate Pumpkin Mousse

Prep Time 5 min Serves 4 servings     adjust servings


  • 1 can coconut milk (refrigerated overnight)
  • 1/2 cup pumpkin puree
  • 2 T cacao powder
  • 2 T maple syrup
  • 1 tsp cinnamon (optional)


  1. Open your refrigerated can of coconut milk and scoop the solid, fatty part into your mixing bowl . You can save the leftover water for smoothies. Add the remaining ingredients to the mixing bowl. Using the whipping attachment on your mixer , whip into a mousse.
  2. Spoon the mousse into small bowls and serve immediately. Any leftovers can be refrigerated for up to 2 weeks.


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