From the February/March 2015 issue
By: Melissa Joulwan–

Makes approximately 1 cup, Chill 24 hours,  Prep 10 minutes before whipping.


  • 1/2 can coconut milk- If you want to top your mousse with coconut milk whipped cream, place a can of coconut milk—I recommend Thai Kitchen for whipped cream—in the refrigerator at least 24 hours before you want to eat it. I also recommend placing your mixing bowl in the freezer for at least an hour

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