Course: Dessert, Mousse, Parfait
Cuisine: Gluten-Free, plant-based, Vegan
*You can use full-fat canned coconut milk or canned coconut cream, just ensure it's unsweetened. If you use coconut milk, you'll want to open the can and refrigerate it (uncovered) for at least 8 hours or overnight. Then, scoop off the thick cream on the top of the can and discard the watery liquid at the bottom.
**It's best to have your coconut cream, peanut butter, maple syrup, coconut oil, and vanilla extract all around similar temperatures before whisking them together. This ensures even blending.