Peanut Butter Mousse
Ingredients
- 1 x 400mL can full fat coconut milk, refrigerated overnight*
- 1 extra large pre-frozen banana (cut into large pieces)
- 3-4 Tbsp (85-100g) organic natural peanut butter or your favourite nut/seed butter (macadamia, sunflower etc)
- Optional Toppings
- Extra drizzle of peanut butter
- Crushed dry roasted peanuts
Preparation
Take out coconut milk from fridge (do not shake). Scoop out thick solids, should yield approx 200ml. Keep liquid for another use (great for smoothies). This makes the mousse extra rich and extra creamy. You can also use the whole coconut milk for a less rich result
In a blender blend coconut cream with banana and peanut butter until smooth and creamy
Serve immediately and top with crushed peanuts and an extra drizzle of peanut butter. Or, refrigerate for later (if you can wait that long!) You can also freeze for 1 - 2 hours to firm a little more