Name: Vegan Pistachio Mousse
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups Coconut Cream full fat coconut milk; 6 tablespoons Pistachio Butter; 6 tablespoons Pure Maple Syrup; 2 teaspoons Vanilla Extract; 1 tsp Matcha Green Tea Powder; 1 pinch Salt; 0.5 cup Coconut Whipped Topping; 0.25 cup Pistachios

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Vegan Pistachio Mousse

Chloe's Creative Kitchen Verified

Ingredients

Warning0 allergens identified

Vegan Pistachio Mousse

2 cups Coconut Cream full fat coconut milk

6 tablespoons Pistachio Butter

6 tablespoons Pure Maple Syrup

2 teaspoons Vanilla Extract

1 tsp Matcha Green Tea Powderfor a more vibrant color, optional

1 pinch Salt

Toppings

½ cup Coconut Whipped ToppingI used So Delicious CocoWhip

¼ cup Pistachiosfinely chopped

Instructions

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Instructions

Before making the recipe, place two unopened cans of full fat coconut milk in the fridge for at least overnight but ideally 24 hours.

Once chilled, carefully open the cans, without shaking them, and scoop the thick cream off the top. Each can will have about 1 cup of coconut cream. Save the coconut water at the bottom for smoothies or other recipes.

Add the coconut cream to a medium mixing bowl. Using a hand mixer or stand mixer, beat the cream on medium speed until smooth and fluffy, about 30 seconds (do not overbeat).

Add pistachio butter, maple syrup, vanilla, matcha (if using), and salt. Beat until combined and creamy, about 30 seconds.

Divide the mousse into 4-6 dishes and let chill in the fridge for at least 1 hour.

Top with coconut whip and finely chopped pistachios if desired, and enjoy!