From one Canadian to the world, I’m celebrating my country this year with our national flavour, maple! I’ve whipped it into some coconut cream for a quick and easy dessert, that is simply delicious.
2 cans full fat coconut milk
100mL maple syrup (light amber)
1/4 tsp cinnamon
1/2 cup walnuts
- Place cans of coconut milk in the fridge overnight, upside-down. Remove from fridge and open from bottom side-up. Pour out the liquid milk, and scrape the remaining hard cream into a stand-mixer.
- Whip the cream on high until it becomes fluffy. Add the maple syrup and cinnamon. Whip until combined.
- Place in fridge to set for about 20mins.
- Roughly chop the walnuts and either stir into the cream, or just place on top for added crunch.
Makes about 4-6 bowls of mousse.