NO-BAKE COCONUT BLUEBERRY MOUSSE 1.jpg

No-Bake Coconut Blueberry Mousse

This recipe will take about 15mins to prep and 1 hour to chill. So just be sure to plan for it.

INGREDIENTS

  • 6 individual sized ready-made graham crusts

    • I love that you can pick up these ready-made ones. Don't get me wrong, I love me a thick and rich homemade crust too, my Mom makes a mouthwatering one, but if you're looking for convenience, these are your guys. And they're yummy!

  • 1 8oz dairy free cream cheese, softened

  • 1/2 cup monk fruit

    • You know how I love to use monk fruit as a natural sugar substitute. I also find it fascinating that it’s been used for centuries in eastern traditional herbalism to increase chi and well being. Thus earning its nickname “The Immortal Fruit”

  • ¼ teaspoon salt

  • 2 teaspoons vanilla extract

  • 8oz tub frozen coconut whipped topping thawed (This is dairy free version made with coconut oil)

  • 3 cups blueberries

    • Blueberries have so many healthy benefits

    • They are low in calories but high in nutrients

    • They are King of Antioxidant Foods

 

INSTRUCTIONS

  • In a large bowl, beat cream cheese with 1/2 cup monk fruit until smooth. Stir in salt, vanilla extract and lemon juice.

  • Beat in the whipped topping until well blended.

  • Then fold in the blueberries.

    • I’m using frozen blueberries because it’s what I had I had in my freezer. You can use fresh also use fresh blueberries if you wish. I like using the frozen berries here because it keeps it nice shape.

  • Spoon over the crust chill for 1 hour.

  • Let’s pull out our blueberry babies. OOOOOH, it’s looking so beautiful. I’m going to sprinkle some toasted coconut flakes, add a few more berries, because it doesn’t hurt to have more antioxidants in our bodies. Then top off with a mint leaf.