Ever find yourself craving a light, yet indulgent dessert that’s also guilt-free? My keto coconut mousse hits all the right notes! Inspired by my love for creamy coconut desserts and the need for low-carb options, this mousse is quick to whip up and perfect for a keto lifestyle. Whether you’re new to keto or a seasoned pro looking to satisfy your sweet tooth, this recipe is a keeper. Plus, it’s a breeze to make even on a busy weeknight.
Ingredients
1 cup full-fat coconut milk
1/4 cup powdered erythritol (or preferred keto sweetener)
1 tsp vanilla extract
1/4 tsp coconut extract (optional for extra coconut flavor)
1/2 cup heavy whipping cream
Unsweetened shredded coconut, for garnish (optional)
Directions
- Begin by chilling the coconut milk in the refrigerator for at least 4 hours or overnight. This helps to separate the coconut cream from the water.
- Carefully open the chilled coconut milk and scoop out the firm coconut cream into a mixing bowl, leaving the liquid behind.
- Add the powdered erythritol, vanilla extract, and coconut extract (if using) to the coconut cream. Whisk until smooth and well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the coconut mixture until fully incorporated. Be careful not to overmix, to keep the mousse light and airy.
- Divide the mousse into 4 serving dishes and chill in the refrigerator for at least 1 hour before serving.
- Before serving, garnish with unsweetened shredded coconut if desired