Coconut Mousse Directions
- Begin by chilling the light coconut milk in the refrigerator for at least 4 hours or overnight to help separate the cream from the water.
- Open the chilled coconut milk and scoop out the firm coconut cream into a mixing bowl, leaving the liquid behind.
- Add the powdered erythritol, vanilla extract, and coconut extract (if using) to the coconut cream. Whisk until smooth and well combined.
- In a separate bowl, whip the fat-free whipped topping until light and fluffy.
- Gently fold the whipped topping into the coconut mixture until fully incorporated. Be careful not to overmix to keep the mousse light and airy.
- Divide the mousse into 4 serving dishes and chill in the refrigerator for at least 1 hour before serving.
- Before serving, garnish with unsweetened shredded coconut if desired.
WW Points Calculation:
- Light coconut milk (1 cup): 6 pts
- Powdered erythritol (¼ cup): 0 pts
- Vanilla extract (1 tsp): 0 pts
- Coconut extract (¼ tsp): 0 pts
- Fat-free whipped topping (½ cup): 3 pts
- Unsweetened shredded coconut (optional garnish): 0 pts
Total Points: 9 pts
Servings: 4
Per Serving: 2.25 points
Nutrition Information (per serving):
- Calories: ~90
- Fat: ~7g
- Protein: ~1g
- Carbohydrates: ~6g
- Sugar: ~1g
- Sodium: ~15mg
I'm waiting for your comments! Enjoy!
