• 1 13.6 oz can Thai Kitchen coconut milk - solid cream only
• 8 drops lemon essential oil - or 1/2 tsp lemon extract
• 12 drops Sweet Leaf vanilla creme stevia - or 1 Tbs powdered coconut sugar (for non-keto), to taste
• 1/4 tsp turmeric - optional, for color

Instructions

1. {Use a can of coconut milk that has been refrigerated overnight.} Scoop out the solid cream into a medium mixing bowl (save the water for a smoothie!)
2. Add the remaining ingredients and whip with a hand mixer until smooth - about 30 seconds. Taste and adjust, if needed.
3. If you're feeling fancy, transfer the mousse to a ziplock bag with an icing tip and pipe it into little glasses. Enjoy right away or chill for later.

Notes

What I used:

• Thai Kitchen coconut milk
• Sweet Leaf Stevia Drops
• doTERRA Lemon Essential Oil

To store: keep refrigerated and covered in a glass container for one week, or frozen for 1 month. Note: adding lemon juice will cause it to be too runny. Finely grated zest may be used, but it will add a little bit of grit/texture. 1/2-1 tsp Lemon extract may be substituted for lemon oil.

source: https://prettypies.com/instant-lemon-mousse

tags: low-carb, vegan, pareve