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Rich Coconut Cream Pumpkin Mousse Recipe

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4.3 from 25 reviews

  • Author: Ava
  • Total Time: 1 hour 10 minutes
  • Yield: 5 servings
  • Diet: Vegan

Description

This Rich Coconut Cream Pumpkin Mousse is a luscious, dairy-free dessert combining creamy whipped coconut cream with smooth pumpkin puree and warm pumpkin pie spices. Topped with a crunchy gingersnap and toasted coconut crumble, this mousse is perfect for a festive fall treat or any time you crave a light yet indulgent dessert. Quick to prepare and naturally vegan, it offers a delightful balance of flavors and textures.

Ingredients

For the Mousse

  • 2 (15 oz) cans full-fat coconut milk, refrigerated overnight
  • 1 (13.4 oz) can dulce de leche (about ½ cup) – substitute with vegan dulce de leche if needed
  • 1 (15 oz) can real pumpkin puree (NOT pumpkin pie mix)
  • 2 teaspoons pumpkin pie spice

For the Crumble Topping

  • 12 gingersnap cookies (or combination with coconut cookies; use vegan cookies for dietary restrictions)
  • ½ cup unsweetened desiccated coconut, lightly toasted
  • 1 tablespoon pumpkin seeds (optional)

Instructions

  1. Prepare the Crumble: Place the gingersnap cookies, toasted desiccated coconut, and pumpkin seeds into a ziplock bag. Remove excess air and seal it. Using a rolling pin, gently pound the bag until the mixture resembles fine crumbs. Alternatively, use a food processor to pulse until finely ground. Set aside.
  2. Whip the Coconut Cream: Carefully remove the cans of refrigerated coconut milk without shaking or flipping them. Open and scoop out the thick cream layer on top into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for approximately 6 minutes or until stiff peaks form. Reserve about one-third cup of the whipped cream and refrigerate for garnish later.
  3. Mix Pumpkin Base: In a separate bowl, combine the dulce de leche, pumpkin puree, and pumpkin pie spice. Stir until fully incorporated and smooth.
  4. Fold in Whipped Coconut: Gently fold the whipped coconut cream into the pumpkin mixture until blended, taking care not to deflate the mousse. Transfer the mousse into a piping bag and refrigerate for at least one hour or until ready to serve.
  5. Assemble and Serve: To serve, spoon about one teaspoon of the gingersnap crumble into individual serving cups. Pipe in the pumpkin mousse on top. Finish by adding a scoop or two of the reserved whipped coconut cream. Optionally, sprinkle additional crumble on top. Repeat for all servings and enjoy chilled.

Notes

  • Use full-fat coconut milk refrigerated overnight to ensure thick cream separates from liquid.
  • Do not shake or invert the coconut milk cans before opening to get the best cream layer.
  • For vegan or dietary restrictions, replace dulce de leche with a vegan caramel substitute or omit.
  • Gingersnap cookies add a rich spice and crunch, but can be substituted with any flavored vegan cookies.
  • To toast desiccated coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
  • Keep the mousse refrigerated until serving for best texture.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/rich-coconut-cream-pumpkin-mousse-recipe/