Lotus Biscoff Coconut Mousse Hearts
Ingredients
- 1 can coconut milk (left in fridge overnight)
- 50g coconut condensed milk
- 2 tbsp Lotus Biscoff spread
- Velvet spray
Preparation
In a large bowl, add the thick part of the coconut milk from a can followed by the coconut condensed milk and Lotus Biscoff spread.
Using an electric whisk, mix all the ingredients until you have a smooth and thick mixture.
This recipe requires silicone heart moulds. Add these to a baking tray so they are easy to move once you’ve added the mousse.
Pour the mousse ingredients into the mould and ensure they are level. Leave in the freezer overnight.
Take them out of the freezer. They should be very firm and easy to remove.
Use the velvet spray to cover the mousse.
Leave the mousse to defrost for 20 minutes before eating, or leave in the fridge for a few hours.
