Vanilla-coconut mascarpone mousse

Ingredients

for 3 servings

• Mascarpone220 g (7.8 oz)
• Coconut cream120 g (4.2 oz)
• Erythritol30 g (1.1 oz)
• Vanilla extract4 g
• Unsweetened shredded coconut15 g (0.5 oz)

Directions

1. Toast the unsweetened shredded coconut dry in a pan over medium heat for 2 to 3 minutes, stirring constantly until lightly golden, then tip it onto a plate to stop the cooking.
2. Take the mascarpone out to room temperature for 15 minutes, then whisk it in a bowl with the erythritol and the vanilla extract until smooth and creamy.
3. Add the well-chilled coconut cream and whisk the whole thing with an electric whisk until you have a firm, creamy mousse.
4. Divide the mousse between 4 glasses using a spoon or a piping bag.
5. Scatter generously with the toasted coconut.
6. Chill for at least 2 hours, then serve well chilled.