Cranberry Mousse With Apricots

Ingredients

• 1 can coconut milk full fat
• 12 oz cranberries
• 16 whole apricots dried, non-sulphured
• 1 lb grapes seedless, organic, halved
• 1/2 cup pecan halves
• 1.5 tsp pure vanilla extract or vanilla paste

Instructions

Begin the night before

1. Place the coconut milk in the fridge (for at least 8hrs).
2. Grind the cranberries and apricots in a food processor, use spatula to transfer to non-metal bowl.
3. Add organic grape halves to gently combine well and put in fridge.
4. Place medium-large metal bowl and mixer beaters in fridge.

The next day

1. Move the can of coconut milk to freezer for ~15 minutes.
2. Take the top “cream” from the can of coconut milk and place in chilled bowl.
3. Beat ~7 minutes, adding vanilla as soft peaks form.
4. Fold cranberry mixture into coconut cream.
5. Garnish with pecan halves.
6. Enjoy!

Keywords: anti-inflammatory dessert, apricots, cranberries, cranberry apricot mousse, cranberry mousse, dessert