Coconut Pawpaw Mousse
Ingredients
- 1 can coconut milk
- 1 ½ - 2 cups diced ripe pawpaw (papaya)
- 1-2 tbsp maple syrup, date syrup, or another sweetener
- 1 Pinch of salt
Instructions
- Place the can of coconut milk in the refrigerator, for about 1 hour, to get cold and allow the cream to separate from the heavier liquid
- Gently open the can, paying attention not to mix the cream with the liquid.
- Carefully remove as much cream as you can and place it in a bowl. Whip the cream with an Immersion blender then set aside.
- Using an Immersion blender, blend the pawpaw, maple syrup and salt in another bowl.
- Mix the cream into the pawpaw mixture and blend again, until smooth.
- Refrigerate for 2 hours or until chilled.