Creamy, velvety smooth mousse with lots of lemon flavor! Vegan and gluten free.
Chill the can of coconut milk overnight.
Open the can and scoop the solid milk out into a mixing bowl. You can freeze the coconut water for smoothies.
Using the whipping attachment on your mixer, whip the coconut milk into a cream. This can take several minutes on a high speed. Once you have a mousse like consistency, add the remaining ingredients to the mixing bowl.
Spoon into serving dishes and chill for 30 minutes. Enjoy!
For this recipe you must use full fat coconut milk. I like Thai Kitchen. Coconut cream may also be used if you prefer. Enjoy!