Honey-Sweetened Coconut Caramel Mousse Recipe with Pecans

Honey-Sweetened Coconut Caramel Mousse

This Coconut Caramel Mousse recipe is a game-changer for those seeking a naturally sweetened dessert. By using local honey instead of refined sugar, the caramel notes are deeper and more complex. The addition of toasted pecans provides a necessary crunch to the airy coconut base. Follow these simple steps to create a gourmet pecan caramel mousse at home.

Although the coconut milk needs to be chilled for a few hours to separate the creamy part from the rest, this is a quick and easy recipe.

The only cooking involved is melting the Coconut Creme Honey Caramel, and the rest is simply about combining the ingredients with a mixer, to get plenty of air into the mixture, and get a light, fluffy dessert. We like to top this with chopped walnuts (or your favorite nuts) to add some crunch. This recipe makes 4 small servings or 2 generous ones.

What You Need:

14 oz organic coconut milk 1 Coconut Creme bar 1/4 teaspoon pure vanilla extract 2 tablespoons unsweetened cocoa powder 1 tablespoon raw honey Chopped walnuts, for garnish (optional)

How to Make It:

You need to separate the coconut milk first, so chill it in the refrigerator overnight or for at least a few hours. Open the can and you will see the thick, creamy part has risen to the top. Scoop out this cream into a mixing bowl. You can save the rest of the coconut milk for another recipe.

Melt the Coconut Creme Honey Caramel in a small pan over a low heat, stirring often. Whip the coconut cream with a hand held mixer on the lowest speed, adding in the melted Coconut Creme Honey Caramel, vanilla, cocoa and honey slowly.

Turn the speed up to medium while adding the ingredients, and then up to high so you can get plenty of air into the mousse mixture. Continue until the consistency is mousse-like. You can serve this dessert right away, topped with chopped roasted pecans, if liked, or keep it refrigerated for up to 3 days.