A few days before I left for vacation, I had a play date with a friend and was in charge of bringing a dessert. I wanted to keep it healthy, so I decides to bring my vegan chocolate coconut mousse. I actually came up with this recipe ( if you can actually call it that since there are only two ingredients) two years ago when I found out Madeline was allergic to dairy. I was still breastfeeding at the time, and all the dairy I ate was passing on to her causing severe eczema. It took a while to switch my way of cooking to a dairy free way, and during the transition, I discovered this gem to make not only dairy free mousse, but mousse that was vegan and almost completely sugar free.

To make the mousse you need:

One box of sugar free instant jello pudding mix – I used chocolate, but you can use vanilla or lemon too (just make sure the kind you get is vegan if that is something you want, because some flavors have milk)

One can of coconut cream chilled in the fridge for several hours

Once the can of coconut cream is thoroughly chilled, use your stand mixer or hand mixer to beat the cream in a clean mixing bowl as if you are making whipped cream. For a stand mixer use your whisk attachment. Whip on high speed until the cream starts to thicken and look like whipped cream. At this point slowly add in the powdered jello pudding mix and continue to whip until the mixture looks like a mousse like whipped cream. You are now done! Spoon into cups or a large dish and serve with fresh berries. You can eat it right away, but I recommend chilling it for another hour or two so that it can set up nicely.

Enjoy this delicious treat!