This dish is such a lovely light and refreshing dessert. You can substitute the coconut milk for heavy cream if you prefer dairy (more carbs though) or almond milk if you are dairy free but want less calories and fat.
If using the almond milk you will need to make it more creamy. To do this take 1/2 the milk and heat in a pan over high heat stirring constantly. Milk should begin to thicken just before it starts a rolling boil. Remove from heat immediately and pour back in with the uncooked 1/2. Cool completely and use.
Nutritional info for mousse using almond milk is as follows: Protein: 0.9g, Net Carbs: 4.9, Fat: 0.9g, Calories: 44
I prefer the coconut milk as the consistency is a little thicker and I like the subtle coconut flavour. Net carbs are 4.6g per serving and only 3 Weight Watchers points.
