How to Make It:
Step 1: Mix all the ingredients together in a sauce pan and bring to a simmer while whisking.
Step 2: Simmer the mixture for 3-minutes then pour the liquid out into a container and allow it to set.
Step 3: Once set stir the coconut gel to a smooth, silky puree.
Step 4: Place the puree in a cream whipper and charge with nitrous oxide.
Step 5: Dispense the finished mousse from the whipper when ready to serve. We used empty coconut shells.
