Vanilla and Chocolate Coconut Mousse
A delightful, dairy-free dessert with a luscious blend of vanilla and chocolate flavors.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 pkt. Vanilla Pudding Mix
- 1 Chocolaty Coconut Bar
- ¾ cup Water
- 2 Egg Yolks
- 2 oz. Coconut Davinci
- 1 tsp. Coconut or Chocolate Extract
- 1 tbsp. Gelatine
- ½ cup Finely Grated Jicama (Remove all excess moisture)
Preparation
Step 1
In a mixing bowl, combine the vanilla pudding mix and water. Whisk together until the mixture is smooth and well combined.
Step 2
In a separate bowl, place 1 tsp. of gelatine and allow it to bloom in 2 tbsp. of cold water.
Step 3
Heat the bloomed gelatine in the microwave for about 10-15 seconds or until it’s completely dissolved. Make sure not to boil it.
Step 4
Add the dissolved gelatine, egg yolks, and coconut davinci syrup into the vanilla pudding mixture. Mix well until everything is fully incorporated.
Step 5
Stir in coconut or chocolate extract for an added layer of flavor.
Step 6
Gently fold of finely grated jicama, which will provide a pleasant crunch to the mousse. Ensure that you’ve removed all excess moisture from the jicama.
Step 7
Break up the Chocolaty Coconut Bar into small pieces and melt it. This can be done in a microwave or on the stovetop using a double boiler.
Step 8
Once melted, fold the Chocolaty Coconut Bar into the vanilla mousse mixture.
Step 9
Pour the combined mousse into individual serving glasses
Step 10
Chill the mousse in the refrigerator for a few hours until it has set.
Step 11
Enjoy!
