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Pumpkin Banana Mousse

A glorious light and delicious substitute for pumpkin pie.

Scale

Ingredients

1, 13.5 oz can organic full fat coconut milk (stored overnight upside down in the fridge – critical) use only the solid coconut and discard the liquid or keep it for another use.

3/4 of a 15 oz can of organic pumpkin puree

1 peeled mashed ripe banana

Zest and juice of an orange

Zest of a lemon

1/4 cup maple syrup – more or less to your taste

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger (optional)

1/4 teaspoon kosher salt

Fresh mint for garnish

Instructions

Place all the ingredients (except the maple syrup) into the bowl of a food processor and blitz until smooth. Don’t over blitz as it will become loose.

Add the maple syrup a little at a time until you’ve reached your desired sweetness.

Pour into individual dishes and top with non dairy cream and mint leaves.

This can sit happily in the fridge for a couple of days.

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