I am sorry! After I posted this recipe, I later discovered the amounts of the ingredients were wrong. Here is the corrected version—please try this, it is good!!
This is an elegant looking dessert that is easy and delicious!
4 cups coconut milk*
1/4 teaspoon salt
½ cup Swerve, or sweetener of choice
8 tablespoons corn starch
2 eggs
1 vanilla bean, scraped, or ½ teaspoon vanilla
2 Tablespoons Real Butter
Put everything in a Vitamix Blender. Begin with the lowest speed and quickly increase to high. Run for 8 to 10 minutes until the mousse is getting thick, and the volume has gone down around 2 inches, approximately 11 minutes. Turn off the machine. This will be very warm, and still liquidy, so refrigerate until firm, at least 2 hours. Spoon into pretty containers & serve.
* We use coconut milk from the refrigerated section of the store, but cow or goat milk may be used instead.
Try changing it up with these:
Chocolate or Carob Mousse: add 2 tablespoons of powdered carob or cocoa when adding all the other ingredients.
Coconut Mousse: I use unsweetened, desiccated coconut that is gluten-free, and mix in ¼ to ½ teaspoon per portion. After the I stir this in right before serving, a little extra can be sprinkled on top. Many have remarked that it tastes like the filling from coconut cream pie.
Pina-Colada Mousse: When making the Coconut Mousse (above), stir in 1 to 2 tablespoons–per portion–of drained, crushed pineapple when adding the coconut.
