Talk about decadence! Silken chocolate coffee mousse layered with creamy coconut caramel and topped with lofty cream. Heavenly! And who needs dairy? This dessert rivals any restaurant offering; it just so happens that it’s dairy free and gluten free.
I’m working on dedairyfying the recipe for this bread now. I experimented using Melt Organic and dry coconut milk. It turned out well but still not quite what I had in mind as it has a slight aftertaste of coconut, so I will tweak it further and let you know. If you’d like to try the recipe as it (it really does taste good, and putting anything on it like jam, meats, or dipping it in oil will disguise the coconut completely, I promise), I will post my work in progress. Just let me know!