Carob Whipped Mousse (AIP, Paleo)
A light and fluffy coconut milk mousse, flavored with maple syrup, vanilla, and roasted carob powder. AIP and Paleo friendly!
A light and fluffy coconut milk mousse, flavored with maple syrup, vanilla, and roasted carob powder. AIP and Paleo friendly!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 people (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Pour coconut milk into a medium sized bowl. If you want a thicker mousse, just scrape the top of the coconut milk into the bowl and leave the liquid out. (I used the whole can, including the liquid).
- Using an electric mixer, beat coconut milk on medium speed for 2-3 minutes or until desired consistency is reached.
- Pour in the maple syrup, vanilla extract, and roasted carob powder. Stir with a spoon until incorporated.
- Beat on low speed for 1 minute. Taste and adjust maple syrup and carob powder as needed.
- Dish up two bowls or save one for later. Add raspberries if desired.
Full-fat coconut milk requires specific handling to achieve a stable, aerated structure without the dairy proteins found in traditional whipping cream. Canned coconut milk separates naturally into a dense cream and a watery liquid. Scrape only the solid portion from the can into the mixing bowl if a thicker, denser mousse is the goal. Including the liquid yields a lighter, more fluid result.
Temperature heavily dictates whipping success. Chill the can of coconut milk in the refrigerator for at least 24 hours prior to preparation so the saturated fats solidify completely. Warm coconut milk will not trap air bubbles efficiently, resulting in a runny liquid rather than a fluffy emulsion. Whip the chilled cream on medium speed for two to three minutes using an electric hand mixer, watching for soft peaks to form before incorporating the dry ingredients.
Carob powder introduces a naturally sweet, earthy flavor profile distinct from cacao, but it lacks the cocoa butter that helps stabilize chocolate mousses. Adding roasted carob powder alongside maple syrup requires gentle folding on low speed for one minute to maintain the trapped air volume. Store any leftover portions in an airtight container in the refrigerator for up to 24 hours, noting that the coconut fats will firm further upon prolonged chilling.
