Preparation time: 40+
The recipe was inspired by the Minimalist Baker, who made pudding out of peanut butter. We played around with the recipe and made fluffy mousse out of pudding.
1 1/2 cup coconut milk
1 1/2 tbs arrowroot powder
1 1/2 tbs coconut blossom syrup
pinch of salt
1/2 tsp vanilla
1/2 cup creamy peanut butter
300 g whipped coconut cream
Add all ingredients, except butter and coconut cream, to a saucepan and bring to a boil while constantly stirring. Use a whisk as this is the only way to keep the cream from being lumpy. Let the mixture simmer until it thickens and loses the starchy taste. This usually takes a few minutes. Remove from the heat and mix in the peanut butter. If the mixture is too thick, add more milk. If you feel it is not sweet enough, add more syrup. When we get the texture of a pudding, add it to a bowl, cover with clear foil so it touches the cream and leave in the fridge overnight.
Next day whip the coconut cream. Use half to fold into the peanut butter cream and save the other half to decorate.
Ingredients for other layers:
few chocolate cookies
100 ml coconut cooking cream
3 tbs cacao
Crumble the cookies and coarsely grind pistachios. Add cacao into the coconut cream and mix.
Now it is time for the serving glasses:
Cover the bottom with cookies, then add the peanut mousse, add a few tablespoons of cacao cream on the mousse, decorate with the rest of whipped cream and sprinkle with pistachios. This dessert will not make it until the evening.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.