Empowered Sustenance has published this
Dairy and Egg Free Strawberry Mousse recipe, featuring our
Let's Do...Organic® Organic Creamed Coconut:
"This recipe took a lot of experimentation to perfect (yeah, poor me–having to eat all of those mistakes). I am beyond pleased with the final result, which tastes like a bite of whipped strawberry shortcake! The texture perfectly balances light, rich, creamy, and sweet. I like to top it with Allergen Free Crumble Topping for a crunchy contrast.
Last note: Creamed Coconut is a slightly grainy form of pureed coconut meat.
Edward & Sons Creamed Coconut costs is less than $3 for 7 ounces...Creamed Coconut comes in a plastic sleeve–once opened, transfer it to a glass jar and store in the fridge. It will solidify. To bring to room temperature, simply place the jar in a pan of simmering water.
Creamed coconut–versatile, delicious, and nourishing!"
Painless Strawberry Mousse
- 1 cup coconut milk without additives (try Native Forest® Organic Coconut Milk)
- 2 3/4 tsp. gelatin (See Vegan Note)
- 1 cup whole strawberries, about 4.5 oz. by weight (I used organic frozen strawberries, thawed for 30 minutes)
- 2 Tbs. creamed coconut (Let's Do...Organic® Organic Creamed Coconut)
- 20-25 drops vanilla flavored stevia
- Bring the coconut milk to a simmer in a small saucepan. Turn off the heat, sprinkle in the gelatin, and whisk to dissolve. If the gelatin doesn’t dissolve completely, turn the heat on low and stir until dissolved. Let cool about 10 minutes.
- Puree the strawberries in a food processor or blender. Add the cooled coconut milk mixture, creamed coconut, and stevia. Blend, then taste and adjust stevia, if necessary. Pour into a bowl and refrigerate until set, at least 4 hours.
- Before serving, transfer the chilled mixture to a food processor. Puree until creamy and serve. If the mousse is too thick, add more coconut milk, a teaspoon at a time. You can store leftover whipped mousse in the fridge, but for best results re-whip it in in a food processor after letting it sit in the fridge.
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Vegan Note: If you are familiar with agar agar, use it in place of the gelatin. (Agar agar is not SCD/GAPS legal.) I do not know the conversion rule between these two gelling agents, but I am sure Google does. Be sure to bring the coconut milk to a boil to dissolve the agar agar.
- Makes about 2 cups.
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Find Great Organic Creamed Coconut Recipes Here.
Purchase Let's Do...Organic® Organic Creamed Coconut singles at Edward & Sons store.
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Republished by EdwardandSons.com
