Pumpkin Coconut Turmeric Mousse

Pumpkin Coconut Turmeric Mousse

Prep time    -   20min


  • 2 cans unsweetened coconut cream refrigerated overnight
  • 2 cups pumpkin puree refrigerated overnight
  • 1/2 cup maple syrup refrigerated overnight
  • 2 teaspoons pumpkin spice mix plus extra for garnish
  • 3 teaspoons vanilla
  • 2 scoops Natures Help organic Turmeric powder
  • 6 gluten-free gingersnap cookies crushed, optional



  1. Scoop cold coconut cream into a mixing bowl. Beat coconut cream with whisk attachment until stiff peaks form, about 2-3 minutes. Do not overbeat or coconut cream will get too warm and soften. Reserve 1 cup of whipped coconut cream for garnish.
  2. Place pumpkin puree, maple syrup, pumpkin spice, vanilla and Daily Turmeric Nutrient Booster Powder in food processor and process until smooth.
  3. Add pumpkin puree mixture to whipped coconut cream in bowl and whisk together until combined.
  4. Pipe or spoon pumpkin mousse into six serving dishes.
  5. Pipe or spoon reserved whipped coconut cream on top, and sprinkle crushed gingersnap cookies and a little pumpkin spice on top, if desired.


Editor’s Note
“We all love chocolate mousse. Adding coconut in this mousse makes it highly nutritious with lots of vitamins and minerals.”

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