Easy raspberry coconut mousse
Feb 2 2021
This is going to blow your mind!! If you don't like coconut and can tolerate heavy cream, just use that instead.
For better results refrigerate the cans overnight.
Carefully scoop out the solid cream into a mixing bowl (save the leftover water for a smoothie!)
In a small food processor, pulse the freeze dried raspberries into a powder.
Add powder, maple syrup and vanilla to the mixing bowl with the cream. Whip with a hand mixer until combined, about 1 minute.
Divide the mixture into 5 ramekins or glasses and top with fresh raspberries and mint leaves and enjoy!