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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Sunday, December 11, 2016

Vegan Pumpkin and Coconut Mousse Recipe

Vegan Pumpkin and Coconut Mousse Recipe
During the holiday season, many of us worry that we won't be able to enjoy a seasonal dessert without feeling guilty and putting on a few extra pounds.

Not to worry though with Terra's Kitchen's recipe for Vegan Pumpkin & Coconut Mousse. This smooth and creamy dessert will satisfy everyone at the Thanksgiving table without having to feel an ounce of guilt. Between the pumpkin, coconut and being at only 263 calories a serving, your guests will be coming back for seconds. Makes 2 Servings.

Vegan Pumpkin and Coconut Mousse Recipe

1 cup organic canned pumpkin
½ cup plus 2 teaspoons *coconut cream, divided
2 tablespoons plus 1 teaspoon agave syrup, divided
1 teaspoon plus a pinch of ground cinnamon, divided
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
pinch of salt
1 tablespoon unsweetened coconut flakes, toasted

#TKHack: Can't find coconut cream? Use the cream that rises to the top of a can of coconut milk.

Make The Mousse: In a small mixing bowl, whisk together the pumpkin, ½ cup coconut cream, 2 tablespoons agave syrup, 1 teaspoon cinnamon, ginger, nutmeg and pinch of salt. Divide mousse between two jars, cover with plastic wrap and refrigerate a minimum of 2 hours or overnight. Make The Cream Topping: Just before serving, stir together the remaining coconut cream, remaining agave syrup and remaining cinnamon. To Serve: Place a small dollop of the topping on each jar of mousse and garnish with toasted coconut.

1 comment:

jopb said...

I have never tried a completely organic vegan recipe like this one. It sounds interesting , but I am not sure it would satisfy my sweet cravings. I shall probably experiment with it some time in the next month.