Vegan Cranberry Orange Mousse

It can be a challenge getting a holiday meal on the table. With an extensive list of things to prepare, it is nice to have things which can be made ahead of time, especially desserts!  Today I am sharing with you a festive Cranberry Orange Mousse that can be made a day in advance.  Not only is it super simple to make, it is vegan and so delicious!  The secret ingredient that makes it so good is the coconut milk.  When chilled and whipped up, it becomes the consistency of whipped cream and tastes decadent without all the dairy.  This is nice to make the day before and pull out when ready to serve dessert!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 Servings | Prep Time: 5 min | Cook Time: 0 min | Ready in: 1 hour

Ingredients

• 2 cups Thai Kitchen coconut cream (from the top of the can of coconut milk*)
• 1 cup fresh cranberries
• 1/4 cup fresh Organic Valley orange juice
• 1 Tbsp organic orange zest
• 1 tsp Simply Pure vanilla extract
• 1/4 cup pure maple syrup
• 1/3 cup Nutivia coconut butter, warmed to liquid

Instructions

In a high speed blender, combine all ingredients and blend until smooth. Place in a glass bowl, and place in the freezer, whisking every 15 minutes until thick like mousse.  Store in the fridge until ready to serve.  Serve in festive glasses.  *Chill the cans of coconut milk, then open them and take out the thick cream for the recipe, saving the water at the bottom of the can for another use.