Chocolate Mousse Cups with Mango and Passionfruit

Serves 4-6
Time 20 minutes + overnight chilling


2 x 270ml cans of coconut cream 

2 tbsp icing sugar, sifted

3 tbsp cocoa powder, sifted


To serve

Passionfruit pulp

1 mango, diced


Place the cans of coconut cream in the fridge overnight.

Open the cans carefully – you will see the coconut cream at the top – the bottom is where the coconut water now sits. 

Carefully spoon the coconut cream into a bowl – when you see the water – stop – do not add. 

Add the icing sugar and fold through then use electric beaters to combine this for 2-3 minutes so it is thick. 

Set 2 tablespoons of this mixture aside

Now add the cocoa powder and fold through, ensure well combined and beat for a further 2 minutes

Spoon this mixture into glasses, smooth the top and then place some of the whipped coconut cream mixture from earlier on top.  

Place passion fruit pulp and mango on top and enjoy!