Vanilla and Chocolaty Coconut Mousse
1 package of vanilla pudding mix
1 chocolaty coconut bar
3/4 cup water
2 egg yolks
2 ounces of coconut Davinci
1 tsp coconut or chocolate extract
1 tbsp gelatine
½ cup fine grated jicama remove all excess moisture
Chop the coconut bar in small pieces and defrost in microwave or melt in a double boiler. Stir in 1 ounce of coconut Davinci and stir until smooth.
In a small saucepan add water, and pudding mix and whisk until well combined. Turn on heat low and heat pudding and water whisk in egg yolks and 1 ounce of coconut Davinci. Cook until well heated and the mixture starts to bubble. Add in fine grated jicama and cook over low heat for a few minutes. Remove from heat and whisk in melted chocolatey coconut bar, gelatine and choice of extract. Whisk until smooth.
Pour into small ceramic or glass dishes, or festive ramekins. Place in the fridge to set.
Recipe yield 1 unrestricted packet and 1 restricted packet, 2 sweeteners, 1 ounce of protein, and ½ cup select vegetable. Journal accordingly.