Gluten Free Chocolate and Coconut Mousse


  • 2 tbsp desiccated coconut
  • 25g Freee Tapioca Flour
  • 2 tbsp water
  • 300ml coconut milk
  • 100g sugar
  • 100g plain chocolate


  1. Scatter the coconut on a baking tray, put it under the grill for 2 minutes to brown, then set aside.
  2. Put the tapioca flour and water into a bowl, stir it into a paste and set it aside.
  3. Heat the milk, sugar and chocolate in a saucepan over a gentle heat until dissolved then remove the pan from the heat.
  4. Stir the tapioca mixture back to a paste and stir the paste into the milk.
  5. Return the pan to a gentle heat and stir until the sauce thickens.
  6. Remove the pan from the heat and leave it to cool for 10 minutes.
  7. Beat the sauce vigorously until smooth then divide it between the serving dishes.
  8. Sprinkle the toasted coconut over to top each and chill until set.