Finally, a non-intimitating mousse!
Mousse is a very scary word indeed. It usually refers to a recipe which takes up two pages in a cookbook and requires a dozen steps including whipping, folding and setting.
Like I said, I’m all for complicated kitchen endeavors when the time is right… but usually I want to make simple things. And my relationship with traditional mousse is further strained because it calls for sugar and cream, two things I cannot eat right now on the GAPS diet. And that is where this Creamy Pumpkin Mousse comes in!
Allergen-Free Mousse for the GAPS, SCD and Paleo Diets!
For a thick, luscious result without eggs or dairy, I set coconut milk and pumpkin purée with gelatin. After is has set, I whiz it in a food processor and it transforms into a decadent mousse.
You may not believe that such simple ingredients and an odd technique could live up to those claims. And so I provided proof:
Creamy Pumpkin Mousse (GAPS, Paleo)
Ingredients
- 1 cup coconut milk
- 4 tsp. gelatin
- 1/2 cup pumpkin puree
- 1/2 tsp. vanilla extract, optional
- 1/4 tsp. cinnamon
- Large tablespoon of raw honey, to taste
Instructions
- In a small bowl, mix together the gelatin and 1/4 cup of the coconut milk. This makes the gelatin dissolve without clumps later. Bring the remaining 3/4 cup coconut milk to a simmer in a small sauce pan. Turn off the heat and whisk in the gelatin mixture until dissolved. Whisk in the pumpkin puree. Chill until set, at least 4 hours.
- In a food processor, blend the set coconut milk/pumpkin with the vanilla, cinnamon and honey. It will appear to be clumpy, but keep blending and it will become smooth, creamy, and thick. Taste and adjust honey. This is best served right after whipping. You can store it in the fridge and re-whip it.
http://empoweredsustenance.com/egg-and-dairy-free-creamy-pumpkin-mousse-gaps-paleo/
Creamy Pumpkin Mousse (GAPS, Paleo)
Ingredients
- 1 cup coconut milk
- 4 tsp. gelatin
- 1/2 cup pumpkin puree
- 1/2 tsp. vanilla extract, optional
- 1/4 tsp. cinnamon
- Large tablespoon of raw honey, to taste
Instructions
- In a small bowl, mix together the gelatin and 1/4 cup of the coconut milk. This makes the gelatin dissolve without clumps later. Bring the remaining 3/4 cup coconut milk to a simmer in a small sauce pan. Turn off the heat and whisk in the gelatin mixture until dissolved. Whisk in the pumpkin puree. Chill until set, at least 4 hours.
- In a food processor, blend the set coconut milk/pumpkin with the vanilla, cinnamon and honey. It will appear to be clumpy, but keep blending and it will become smooth, creamy, and thick. Taste and adjust honey. This is best served right after whipping. You can store it in the fridge and re-whip it.
Eat well and heal!™
shared at: Real Food Wednesday, Allergy Free Wednesday, Whole Foods Wednesday, Simple Lives Thursday, Thank Your Body Thursday, Freaky Friday, Fat Tuesday
Agar powder would make this vegan! Try using it, instead of gelatin.
Gelatin from grassfed sources (such as Great Lakes Gelatin, which I love) is a healing superfood. It is a very nourishing ingredient and I personally would never substitute agar. I can’t guarantee that this recipe will work if you substitute agar for the gelatin.
How much agar power should I use?
Thanks
Maria
I don’t know… I’ve never used it. I’ve also heard that you have to melt it at a higher temperature than gelatin, so you may need to heat the coconut milk at a higher temperature.
What brand or type of coconut milk do you suggest?
I like the Trader Joe’s Light one (it is BPA free and no gums or fillers) or Natural Value (also free of BPA, gums and fillers)
My son cannot have coconut. Do you know of something I could substitute for the coconut milk?
I bet you could give this a try with nut milk (almond, cashew, etc). I recommend fresh nut milk vs. store-bought nut milk. Here is a good tutorial for making fresh nut milk.
Lauren this looks amazing!! I must make some coconut milk so I can try it. I hope you will share this with my blog hop, Simple Meals Friday.
http://mexicanwildflower.blogspot.mx/2012/11/simple-meals-friday-9.html
These look so good! Definitely making this this week! This would be a perfect post to share at our Meal Plan Monday link-up at http://www.modernalternativekitchen.com! Hope to see you there tomorrow!
That last picture made me drool. Looks delicious! Can’t wait to try it. Pinning so I don’t forget.
Thanks for linking up to Thank Your Body Thursday! Hope you’ll come back this week and share some more great posts! http://www.thankyourbody.com
I really want to use BOVINE gelatin, but they don’t ship to Canada…
The only one I can find is porcine? Is that ok to use? Is it at least somewhat benefical?
Thanks
I am wondering if you use the porcine Great Lakes gelatin or the bovine ? I ordered some and ordered the porcine ?? hoping it’s almost the same ( I clicked on a link from your blog and then just clicked order from amazon.. didn’t really study the product description -)
Yummm thank you for another amazing recipe! And this one is egg-free too, so no need for substitues! Thank you sharing, this looks delish! Can’t wait for fall to make this
(yes, I’m a weirdo about saving fall-like foods only for fall 
– keeps it more special that way!)
another great recipe for me to try! thank you. I took your advice and ordered the geletin, and it arrived and I couldn’t remember what recipe I got so excited about…sigh. I know there are alot of geletin desserts, did you also have non-sweet recipes using this product? Really enjoying your journey, blog and site