For the mousse
- 2 Ripe avocado
- 1/3 cup almond milk (or any other milk that you prefer)
For the syrup
- 1/2 cup coconut sugar (I use coconut palm sugar aka gula Melaka. You can also use maple syrup for convenience)
- 1/4 cup water
For the syrup:
- Place coconut sugar and water in a pot and cook till sugar is melted. Keep aside and once cool, store the syrup in the fridge.
For the mousse:
- Place avocado and almond milk in a food processor and blend together until smooth.
- Spoon into serving glasses and drizzle with cold syrup.
- Serve immediately
