- 1 14 oz. can coconut milk
- 1/4 cup cocoa powder, sifted
- 1/2 tsp cream of tartar
- 2-3 tbsp powdered sugar, to taste
- 12 Walkers Mini Shortbread Fingers cookies
- 2 mini mason jars, or other small sized dessert cups
Place the can of coconut milk in the refrigerator to chill overnight. While it's in there the coconut cream will separate from the coconut water and get nice and thick.
Once nice and chilled, remove the can from the refrigerator and open gently, making sure not to shake. The cream will have thickened at the top of the can.
Carefully scoop only the cream into the bowl of a stand mixer, fitted with the whisk attachment.
Whip the coconut cream on medium high for 3-5 minutes, until it starts to become light and fluffy.
Add the cocoa powder, cream of tarter and powdered sugar to the whipped cream and continue to whip until light and fluffy, about another 2 minutes.
Cover the bowl and let your mousse thicken in the refrigerator for at least a half an hour.
While your mousse is setting, place the Walker's Mini Shortbread cookies in a plastic bag and use a rolling pin to crush the cookies into rough bits. I left some big chunks in mine to add texture to the parfaits.
Sprinkle a layer of the shortbread crumbs into the bottom of your jar, using about 1/3 of your crumbs.
Use either a spoon or a pastry bag fitted with a star tip (if you're feeling fancy) to scoop or pipe the 1/2 mousse over the shortbread.
Sprinkle another layer of cookies and then top off with the remaining mousse.
Use the last 1/3 of your cookie crumbs to garnish the top of the parfaits.