Coconut Mousse with Baked Banana & Pecan Topping


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


Prepare the Topping first.
Preheat oven to 350 degrees F.
Add banana slices to baking sheet lined with parchment paper. Add the pecans on top of the bananas and sprinkle with the sugar.
Bake for 15 minutes.
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.
Open the can upside down and drain the liquid and set aside. Take the coconut cream and scoop it into a medium bowl.
Add the maple syrup or coconut nectar and vanilla to the coconut cream.
Using an eclectic mixer, mix the coconut cream mixture until it starts to look like mousse.
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.


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!


4 servings


Monday, May 13, 2013 - 4:00pm


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