Vegan Thanksgiving Dessert: Pumpkin and 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.
Serves 2
Ingredients:
- 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.
Preparation:
- 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.
Source: www.terraskitchen.com
