Blueberry Coconut Mousse

With all the beautiful blueberries happening right this needed to happen! The sour cream gives a slight tanginess while the coconut milk balances it out with a just the right amount of creaminess. Plus look at that dreamy color!

Ingredients

• 1 cup blueberries, plus more for garnish
• 1/2 cup granulated sugar
• 1 tsp. salt
• 1 tsp. vanilla extract
• 1 cup sour cream
• 8 oz cream cheese
• 1 cup coconut cream, (the thick cream part onto of the can)
• pistachios for garnish

Directions

In a medium sauce pan combine the blueberries, sugar and salt. Bring to a simmer over medium high heat and let cook together until it’s jammy and thickened. About 5-10 minutes. Chill for about 10 minutes. Once thicker add into a food processor with a metal blade attachment and blend until smooth.

Once cooled completely add in the vanilla, sour cream, cream cheese and blend until smooth. In another small bowl whip the coconut cream with a mixer until soft peaks. Then fold the blueberry cream into the coconut cream. Once it’s all mixed together, spoon into serving cups, cover with plastic wrap and chill in fridge for about 30 minutes. Garnish with more blueberries and pistachios and serve! Enjoy!