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Yield: 8 servings
2 (14-ounce) cans coconut milk
1/4 cup unrefined sugar
1/2 cup maple syrup
2 tbsps agar-agar flakes
3 tsps cinnamon
1 tsp allspice
pinch of ground cloves
3/4 teaspoon salt
1 15-ounce can pumpkin or 15 ounces cooked pumpkin puree
2 tbsps tapioca starch mixed with 2 tbsp cold water and 2 tsps vanilla
16 Surf Sweets gummy worms
1. In a large pot, mix together the coconut milk, sugar, maple syrup, agar-agar flakes, spices and salt. Bring the mixture to a simmer and simmer for about 15 minutes or until the agar-agar flakes are dissolved and the mixture thickens.
2. Add the pumpkin and the tapioca starch mixture to the coconut mixture and bring to a low boil. Simmer for another 5 minutes or until the tapioca mixture is completely dissolved and the mixture is gelatinous. Remove the pot from the heat and pour the mousse into a shallow dish. Put the dish into the fridge and chill for 2 hours or until the mousse is cool and firm.
3. Using a big spoon, scoop the mousse into a blender and blend until smooth and creamy. Scoop the mousse into another bowl and mix in half of the gummy worms. Scoop the mousse into the serving bowl(s) and decorate with the remaining worms. Chill for a minimum of 40 minutes before serving. Yummy and all natural!
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