Coconut Mousse with Baked Banana & Pecan Topping
Total Steps
9
Ingredients
6
Tools Needed
8
Ingredients
- 1 tablespoons coconut sugar or sucanat
- 1/2 cup pecans, chopped or ground
- 2 ripe bananas, sliced
- 1 tablespoons maple syrup or coconut nectar
- 1 teaspoons vanilla extract
- 1 can coconut milk (400ml)
Instructions
Step 1
Prepare the Topping first.
Step 2
Preheat oven to 350 degrees F.
Step 3
Add banana slices to baking sheet lined with parchment paper. Add the pecans on top of the bananas and sprinkle with the sugar.
Step 4
Bake for 15 minutes.
Step 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.
Step 6
Open the can upside down and drain the liquid and set aside. Take the coconut cream and scoop it into a medium bowl.
Step 7
Add the maple syrup or coconut nectar and vanilla to the coconut cream.
Step 8
Using an eclectic mixer, mix the coconut cream mixture until it starts to look like mousse.
Step 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.