Vegan Pumpkin & Coconut Mousse [Recipe]
It’s holiday season, and as much as I plan on eating ALL the vegan pies, cakes, and cookies, Imma try to do so in a healthier-ish way. It can be done, people! 😉
This recipe for Vegan Pumpkin & Coconut Mousse from Terra’s Kitchen‘s is GOLD. It’s satisfying, smooth and creamy and practically guilt-free… it’s also only 263 calories a serving! HOLLA!
Vegan Pumpkin & Coconut Mousse
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.
Recipe courtesy of Terra’s Kitchen‘s Chief Nutrition Officer, Dr. Lisa Davis, PhD, PA-C, CNS, and Culinary Creative Director, Libbie Summers.
About Sunny (Sunny's Profile)
Longtime vegan, hardcore compassionate beauty junkie, serious cake aficionado, and lover of all things floofy and sparkly! If there's something in particular you'd like me to review, drop me a line at Sunny@VeganBeautyReview.com. You can also find me on Facebook, Instagram, Twitter, YouTube, and Google +.Filed in: Vegan Beauty • vegan food
