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Recipe: Chocolate Coconut Mousse


WRITTEN BY: UPMC
Saturday, February 13th, 2016

Looking to impress a special someone? Whip up some chocolate coconut mousse and indulge a little with this creamy, chocolatey goodness.

This recipe takes minutes to make, and is also gluten-free and dairy-free. While coconut milk is high in fat and should be used in moderation, it is a good source of vitamins and calcium, and has been shown to provide a number of health benefits.

Chocolate Coconut Mousse

  • 1 can full-fat coconut milk (chilled)
  • 2 Tbsp cocoa powder
  • 3 tsp agave
  • 1 tsp vanilla
  • Pinch of salt
  1. Place coconut milk in the fridge for a few hours or overnight. This helps the cream separate from the liquid.
  2. Spoon the coconut cream out of the can and place in a large bowl or mixer. There will be liquid left at the bottom of the can – you don’t need that.
  3. Add the chocolate, agave, vanilla, and salt.
  4. Whip until it is smooth and creamy.
  5. Serve in bowls topped with raspberries and coconut flakes.

Enjoy!

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UPMC

A $14 billion world-renowned health care provider and insurer, Pittsburgh-based UPMC is inventing new models of patient-centered, cost-effective, accountable care. UPMC provides nearly $900 million a year in benefits to its communities, including more care to the region’s most vulnerable citizens than any other health care institution. The largest nongovernmental employer in Pennsylvania, UPMC integrates 65,000 employees, more than 25 hospitals, more than 600 doctors’ offices and outpatient sites, and a more than 3 million-member Insurance Services Division, the largest medical and behavioral health services insurer in western Pennsylvania. Affiliated with the University of Pittsburgh Schools of the Health Sciences, UPMC Read More