{Use a can of coconut milk that has been refrigerated overnight.} Scoop out the solid cream into a medium mixing bowl (save the water for a smoothie!)
Add the remaining ingredients and whip with a hand mixer until smooth - about 30 seconds. Taste and adjust, if needed.
If you're feeling fancy, transfer the mousse to a ziplock bag with an icing tip and pipe it into little glasses. Enjoy right away or chill for later.
Notes
What I used:Thai Kitchen coconut milkSweet Leaf Stevia DropsdoTERRA Lemon Essential OilTo store: keep refrigerated and covered in a glass container for one week, or frozen for 1 month.Note: adding lemon juice will cause it to be too runny. Finely grated zest may be used, but it will add a little bit of grit/texture. ½-1 teaspoon Lemon extract may be substituted for lemon oil.