Cocoa-Infused Coconut Mousse with Tropical Fruit Salsa

Allergens

None

Ingredients

• 1 cup unsweetened cocoa powder 1 can (13.5 oz) full
• fat coconut milk, chilled overnight 1/2 cup granulated erythritol 1 tsp vanilla extract 1/4 tsp sea salt 1 cup fresh tropical fruit, diced (e.g., pineapple, mango, kiwi) 1 tbsp lime juice 1 tbsp granulated erythritol (for fruit salsa)

Instructions

1. In a medium bowl, whisk together cocoa powder, erythritol, and sea salt until well combined. Set aside.
2. Open the chilled coconut milk can and carefully scoop out the solid cream into another bowl. Reserve the liquid for another use.
3. Add vanilla extract to the solid coconut cream and beat with an electric mixer on medium speed until soft peaks form.
4. Gradually add the cocoa mixture to the whipped coconut cream, folding gently with a spatula until fully incorporated and smooth.
5. Divide the mousse into 6 glasses or dessert cups. Cover and refrigerate for at least 2 hours or overnight for best results.
6. In a separate bowl, combine tropical fruit, lime juice, and erythritol. Toss gently to coat the fruits with the sugar substitute. Let it rest for about 15 minutes to allow flavors to meld.
7. To serve, top each glass of mousse with a generous spoonful of tropical fruit salsa. Prep: 20 minutes Cook: 0 minutes Total: 2 hours (including refrigeration)

Chef’s Insight

Allow the fruits to macerate for at least 15 minutes to enhance their natural sweetness and avoid the need for additional sugar.

Notes

This dessert is perfect for a Keto-friendly or low-carb diet.