2 cans of full fat coconut milk refrigerated for at least 24 hours. (The brand I use is pictured below.)
1/4-1/2 cup canned pumpkin pie mix
1/4 cup (or more to taste) of granulated sugar (I use sugar in the raw.)
Dried Spices: ground cinnamon, ground ginger, ground nutmeg
|I use this brand of coconut milk. I have found that this brand works the best. The coconut fat seems to get the hardest and rise to the top the best. Do not use canned coconut cream. It does not stay as firm as full fat coconut milk.|
Open both cans of coconut milk. The coconut fat will be at the top. With a butter knife, carefully scrape the sides of the can to loosen the coconut fat. With the knife still in the can and between the cans edge and coconut fat, carefully pull the coconut fat out. Be sure not to use any of the coconut juice at the bottom of the can. If you do, your mousse will not thicken properly. Put the coconut fat into a mixer or bowl if hand mixing.
|This is what the coconut milk looks like when you take the fat out of the can. Pictured is four cans of the coconut fat.|
Add the canned pumpkin, sugar, cinnamon, cloves, ginger, and nutmeg to taste.
Mix until peaks form from the coconut milk. Refrigerate until serving.
|Here is the finished product still in the mixing bowl.|
If serving as a dip, serve with graham crackers, ginger snaps, ginger thins, or apples.
This can also be used as a whipped topping on pumpkin pie.
You can also freeze the leftovers and eat as pumpkin spice ice cream. It is soooo good!!!