Ingredients

• 200ml canned full fat coconut milk
• 1 extra large pre-frozen banana (cut into large pieces)
• 2 tbsp Mayver’s Dark Roasted Peanut Butter

Method

1. In a blender combine coconut milk with banana and Mayver’s Dark Roasted Peanut Butter until smooth and creamy. Add a touch of coconut milk to help blend if needed.
2. Serve immediately and top with an extra drizzle of Mayver’s Dark Roasted Peanut Butter.

Tips:

To make your mousse extra creamy and rich, refrigerate your canned coconut milk overnight. Take your refrigerated coconut milk out of the fridge (do not shake). Scoop out thick solids, this should yield approximately 200ml. Keep liquid for another use such as smoothies!
You can also freeze for 1-2 hours to firm a little more

This delicious mousse with designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish. Download the Live Love Nourish free recipe e-book here.