- 2 well ripened black sapotes (chocolate pudding fruit)
- Approx 250 – 300 ml of coconut cream
- 1 tbls coconut sugar (I found this too sweet so used a couple drops of Stevia instead for a sugar free version)
- 1 tps vanilla essence
- Coconut chips toasted for a tasty garnish.
Slice the sapotes in half and remove seeds; scoop all the delicious flesh from the skin and place in a bowl. Add all ingredients (3/4 of coconut cream to begin with) and whisk with a stick blender until well blended ading the remaining cream if required to form a thick but pourable mousse. More liquid makes it a sauce to serve with chia pudding for a tasty breakfast). Add garnish.