TasteBuds

Coconut Pomegranate Mousse

Made by Debbie

 Active prep 10 min, inactive prep 5 hours minimum for chilling the mousse until the set up
4 servings 

recipe from
pineappleandcoconut.com

Ingredients
2 C Pomegranate Juice ( I used POM wonderful)
3 tsp gelatin powder
¼ C Honey
2 C Coconut Milk ( full fat organic)
½ tsp vanilla extract
¾ c pomegranate arils
4 Tbsp unsweetened coconut flakes

Instructions
In a medium bowl pour in ¼ c of the pomegranate juice and sprinkle the gelatin over the top. Let sit and bloom for a few minutes. While the gelatin is blooming, bring the remaining pomegranate juice and honey to a boil. Add the boiling juice mixture to the gelatin mixture in the bowl and mix well until the gelatin is dissolved. Pour the mixture back into the saucepan to bring to a simmer. Remove from heat and let cool to room temperature. Add in the coconut milk and vanilla extract and place in the fridge until it starts to thicken, about 30-45 minutes. You don’t want it too thick that it won’t pour. Once its starting to set up and thicken either mix well by hand or blend until it’s a fluffy and thicker. Pour into individual serving glasses or bowls and let set up until firm, about 4 hours. Before serving top with the coconut flakes and pomegranate arils. Serve chilled.