Passion Fruit Creme’s
Bottom Mousse Layer:
2 cans full fat coconut milk
1/4 cup passion fruit purée
1 tbsp powdered sweetener (monk fruit, or swerve work well)
Directions:
Chill the coconut milk cans in the fridge overnight.Open the cans and scoop out the top coconut cream layer and add it to a stand mixer or blenderMix in remaining ingredients until smooth. Pour into shot glasses or other small glass. Chill in the refrigerator for at least 3 hours. At this point you can enjoy as is or continue on to add the passion fruit jello layer.
Passion Fruit Jello Layer:
1tbsp passion fruit purée
1 cup boiling water
1/4 cup cool water
1 tbsp gelatin powder
Directions:
Dilute 1 tablespoon of passion fruit purée in 1/4 cup cool water. Whisk in gelatin powder. Allow to sit for 3 minutes. Carefully stir in hot water and allow to sit for a minute. Pour on top of chilled mouse layer. Chill in the fridge for at least 2-3 hours. Enjoy with coconut cream on top!
Recipe Courtesy of: fitandwellmedgal