1 14 oz. can of full fat coconut milk
2-4T salted natural creamy peanut butter
2-3T agave nectar, maple syrup, or powdered sugar
Chill the coconut milk overnight. When ready to make, without shaking remove lid and scoop out solid cream from the top. Leave the liquid in the can and use for other recipes. Using a mixer, beat cream until light and fluffy- about 45 seconds. Add peanut butter starting with 2T and add desired to taste. Add sweetener of choice- the more liquid you add the less firm the mousse will be. Use immediately as a frosting or chill and firm up to serve as a mousse. Serve mousse topped with coconut whipped cream, bananas or vegan chocolate sauce.
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