Coconut Mousse with Baked Banana & Pecan Topping

Ingredients

Mousse
1 can of coconut milk (400ml)
1 Tbsp. maple syrup or coconut nectar
1 tsp. vanilla extract
Topping
2 ripe bananas, sliced
½ cup pecans, chopped or ground
1 Tbsp. coconut sugar or sucanat

Preparation

1
Prepare the Topping first.
2
Preheat oven to 350 degrees F.
3
Add banana slices to baking sheet lined with parchment paper. Add the pecans on top of the bananas and sprinkle with the sugar.
4
Bake for 15 minutes.
5
Store can of coconut milk in the fridge upside down for 1-2 days. Or a short cut is to put it in the freezer for 30 min and then the fridge for a couple hours.
6
Open the can upside down and drain the liquid and set aside. Take the coconut cream and scoop it into a medium bowl.
7
Add the maple syrup or coconut nectar and vanilla to the coconut cream.
8
Using an eclectic mixer, mix the coconut cream mixture until it starts to look like mousse.
9
Serve the mousse with the banana topping. Warning - the mousse will melt if you add the warm banana topping. If you prefer you can let the banana topping cool. I love the contrast between the warm banana topping and the cool mousse.

 



About

If there is anyone out there that still thinks Gluten-Free means Taste-Free, this recipe should put an end to that thought…Recently, I have been baking lots of delicious gluten-free snacks and desserts and I am constantly impressed with the variety of goodness that is all gluten-free.
This is one of my family’s favourite recipes. It is easy and quick to prepare. I love it too because it is dairy-free. As much I loved traditional mousse growing up, it didn’t love me back. I came to realize later in life that dairy in general does not love me either…but it’s ok I am loving my delicious gluten-free & dairy-free treats!

Yield:

4 servings

Added:

Monday, May 13, 2013 - 4:00pm

Creator:

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