AIP-Friendly Mousse

This is suitable for most diet types, but I originally developed it for someone doing AIP.

• 1 x 400ml can coconut milk or cream (choose one with as few additives as possible. In NZ, we use TCC or Ayam brands)
• 1/4 cup collagen hydrolysate eg Great Lakes green can (if you don’t have hydrolysate, see gelatin version below)
• Flavourings of choice

Shake the coconut milk can well. Put the coconut milk, then everything else, in a blender (pref high speed) and blend till thick and frothy. Pour into 3-4 serving containers and set in the fridge.

Nice served with a few berries on top.

Some suggested flavours:

AIP friendly “Chocolate”

• 1 heaped Tablespoon carob
• 1 heaped tsp vanilla powder

If you’re not doing AIP or any diet that restricts cocoa, you can use cacao powder or cocoa powder for a true chocolate flavour, but will need to add a little bit of natural sweetener. You may also be able to use vanilla essence or extract.

Caramel

• 1 heaped Tablespoon carob
• 1 heaped Tablespoon mesquite powder

Berry

• 1 heaped Tablespoon mixed berry powder
• 1 heaped Tablespoon pomegranate powder

Other flavours

These are the ones we’ve tried, but there are probably untold others. For banana, I’d try 1-2 ripe bananas and some vanilla powder. Or cooked pumpkin puree with cinnamon might be nice.

Variation using gelatin

If you don’t have hydrolysate, but do have gelatin, use this method. The texture will be more like a jelly and less like a mousse.

• 1 x 400ml can coconut milk or cream
• 1 Tablespoon gelatin eg Great Lakes beef (orange can) or pork (red can)
• Flavourings of choice

Empty the well shaken can of coconut milk into a saucepan. Sprinkle the gelatin over the top, and whisk in. Leave to soften for a few minutes, then heat over a low element till the gelatin has dissolved. Whisk in the flavourings, pour into serving dishes and set in the fridge.