1. Prepare the coconut cream:
Start by placing the can of full-fat coconut milk in the refrigerator the night before (this helps the coconut cream separate from the coconut water).
After chilling, open the can and scoop out the thick coconut cream into a mixing bowl. Discard the liquid or save it for smoothies or other recipes.
2. Whip the coconut cream:
Using an electric hand mixer or stand mixer, whip the coconut cream on medium-high speed for 2-3 minutes until it becomes light and fluffy. You can also use a whisk, but it may take a little longer.
If the coconut cream is too firm, add a small splash of the reserved coconut water to adjust the consistency.
3. Add flavoring:
Add the powdered sugar (or maple syrup), fresh lemon juice, lemon zest, vanilla extract, turmeric (for color, optional), and a pinch of salt to the whipped coconut cream.
Continue to whip for another 2-3 minutes until everything is well combined and the mousse is smooth and airy.
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