Coconut Mousse with Baked Banana & Pecan Topping
By: Sandra Sampson
Published: Monday, May 13, 2013 - 4:00pm

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!