Coconut mousse

Ingredients

• The solid part of 2 cans of coconut milk (at least 55% coconut), about 400 g
• ½ cup water
• 1 teaspoon agar agar powder (or 1 tablespoon flakes)
• 1½ tablespoons vanilla sugar
• 1 teaspoon cornstarch
• 50 ml water, for the cornstarch
• 50 ml soy milk

Missing an ingredient?

• What to use instead of sugar
• What to use instead of cornstarch
• What to use instead of soy milk

Instructions

1. Open the cans of coconut milk and leave them open in the fridge overnight.
2. Boil the water with the agar agar for 4-5 minutes, until completely dissolved. Lower the heat and add the sugar, stirring until it dissolves.
3. Dissolve the cornstarch in the 50 ml of water, add it and cook for 2-3 more minutes, until it bubbles. Let it cool until it starts to gel.
4. Put the gel in a tall glass and whisk it. Gradually add the soy milk.
5. Take the cans out of the fridge and add only the solidified coconut cream (without the liquid), whisking until frothy and airy.
6. Divide it among small glasses and refrigerate for at least 2 hours. You can serve it with chocolate shavings, cinnamon or almond brittle.

Nutrition facts

Approximate, per serving (about 108 g). Calculated with data from USDA FoodData Central.