Ingredients
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50g Mousse
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15g Coconut Whipped Cream
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45ml Coconut Brittle
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Mousse
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2 Whole large Avocado
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1/2cup Tulip Chocolate Filling
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1/2cup Cocoa Powder
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3tbsp Coconut Milk
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3/4tsp McCormick Coarse Salt
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Coconut Whipped Cream
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1can McCormick Thai Kitchen Coconut Cream
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1/2tsp McCormick Pure Vanilla Extract
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Coconut Brittle
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1/2cup Honey
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1/2cup Water
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1cup Brown Sugar
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1tsp Butter, unsalted
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1cup Desiccated coconut, unsweetened
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1/2tsp McCormick Coarse Salt
Directions
Steps
1
Done
|
MousseCombine all the ingredients in a food processor and pulse until well blended. |
2
Done
|
Coconut Whipped CreamMake sure to place can of coconut cream in the chiller for about 8-24 hours before making this recipe to allow coconut cream to be whipped easily. |
3
Done
|
Coconut BrittleIn a pan, combine honey, water, sugar, and McCormick Coarse Salt, and stir to dissolve the sugar. |