Chocolate Coconut Mousse / Ice Cream Ingredients 1 14-oz can coconut cream 1/4 c maple syrup (grade B is fine) 1/4 c + 2T cocoa 1/3 c water 2 t powdered gelatin (vegan option: agar-agar powder) 1 t vanilla Cooking Directions Sprinkle gelatin evenly over water in a small saucepan. Heat over medium-low heat, without stirring, until gelatin dissolves. Pour the gelatin mixture, along with the coconut cream, maple syrup, cocoa, and vanilla into a blender and blend together until smooth and creamy. Mousse option: Refrigerate for 2-4 hours until firm and creamy. Scoop into bowls and serve. Ice cream option: Pour mixture into an ice cream maker, following the manufacturer's directions. OR Pour into a freezer-safe container and freeze for 4-6 hours.

Chocolate Coconut Mousse / Ice Cream


Ingredients
1 14-oz can coconut cream
1/4 c maple syrup (grade B is fine)
1/4 c + 2T cocoa
1/3 c water
2 t powdered gelatin (vegan option: agar-agar powder)
1 t vanilla
Cooking Directions
Sprinkle gelatin evenly over water in a small saucepan. Heat over medium-low heat, without stirring, until gelatin dissolves.
Pour the gelatin mixture, along with the coconut cream, maple syrup, cocoa, and vanilla into a blender and blend together until smooth and creamy.
Mousse option: Refrigerate for 2-4 hours until firm and creamy. Scoop into bowls and serve.
Ice cream option: Pour mixture into an ice cream maker, following the manufacturer's directions. OR Pour into a freezer-safe container and freeze for 4-6 hours.