- 1 can full-fat coconut milk (Trader Joes also sells coconut cream, which can be subbed for even less effort)
- 4-5 tablespoons peanut butter
- 3-4 tablespoons powdered sugar (or agave nectar, or basically any other sweetener
Chill your coconut milk in the refrigerator. I got a little impatient with this step and only left it in for 2-3 hours, which didn’t give me a lot of cream. The original recipe calls for you to leave it there overnight to chill.
Scoop out the cream into a chilled bowl. Any liquid left behind can be used for smoothies!
Using a mixer, beat the cream until it’s fluffy, about 45 seconds.
Add peanut butter, a couple tablespoons at a time, until it tastes right.
Add your sweetner.
You can use this recipe immediately as a spread/frosting/dip, or put it in the fridge to allow it to firm up.
Voila! fluffy, sweet, slightly salty, peanut butter mousse.
The writer of this recipe recommends topping with plain coconut cream, bananas, or chocolate sauce. I ate mine plain and simple and it was still great. Enjoy!