Light, creamy, delicious, and EASY! That describes this vegan matcha mousse that is so good, I had it two nights in a row! You only need two ingredients for this mousse, and I found it's delicious on tangy fruits like raspberries, so without further ado – read on to learn how to make this declicous desert!
Light, delicious, and easy describes this vegan matcha mousse! Try it out on strawberries, raspberries, and more!
Ingredients
- 3-5 Teaspoons Organic Premium Matcha
- 1 Can of full fat coconut milk
- OPTIONAL: Raspberries, Strawberries, Blueberries, or other tangy fruit.
Directions
- Put the can of coconut milk (unopened) in the fridge for at least 30 minutes or the freezer for 10 minutes.
- Open the can and scoop out only the solid part of the coconut cream. Discard or save the liquid for another recipe.
- Using a wire whisk, beat the coconut cream until soft and smooth.
- Add your matcha powder and continue whisking
- Taste and add additional matcha if needed.
- Serve chilled with raspberries on top.
