Pomegranate White Chocolate Mousse

1. 1

   Important note: Place the can of coconut milk in the fridge 36-48 hours before preparing this recipe. The thick, solid white layer (that rises to the top of the can when refrigerated) is required for this recipe.

2. 2

   Remove coconut milk from fridge and scoop the thick, solid white top layer into a mixing bowl (the clear coconut water at the bottom of the can may be reserved for a beverage or smoothie recipe). Add orange juice and vanilla extract into the mixing bowl and use a hand mixer set to the lowest speed to beat the mixture for about 2 minutes, or until a thick, heavy cream is formed.

3. 3

   Break the chocolate bars into small pieces and place in a heat-safe bowl. Microwave for 40 seconds and stir. Microwave for 12 seconds longer and stir again, until all the chocolate is melted (if chocolate does not fully melt after stirring, microwave for 10 seconds longer and stir again).

4. 4

   Add two heaping spoonfuls of the whipped coconut cream into the melted chocolate and gently stir until combined. Slowly and gently fold the remaining chocolate into the coconut cream until well combined.

5. 5

   Spoon the white chocolate mousse into mini 2-ounce dessert glasses. Dust a generous layer of cinnamon over each, and top with pomegranate seeds. Serve.

* Per serving · 4 servings · Values may vary.