Raspberry Coconut Mousse

Prep Time 5 min Serves 4     adjust servings

Make this delectable mousse in just a few minutes!


  • 1 can full fat coconut milk (refrigerated overnight)
  • 1 cup fresh raspberries + a few more for garnishing
  • 2-3 T maple syrup


  1. In a small blender or food processor , blend the raspberries.
  2. Open the chilled can of coconut milk and scoop off the white fatty part. Place it in a bowl . (You can save the remaining water for smoothies.)
  3. Using a whipping attachment on your mixer , whip the coconut milk into a cream. Then slowly add the raspberries and maple syrup. Whip until everything is incorporated.
  4. Transfer the mousse into serving dishes and place in the fridge until you want to serve. You can also eat it right away if you like.


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