Monday, 9 March 2015
COCONUT LEMON MOUSSE (PALEO, RAW & VEGAN)
While it’s already known that coconut milk can do no wrong, as demonstrated by this tomato curry with creamy coconut cauliflower rice, we can never get enough of this magic the liquid that comes from the grated meat of a coconut.
And then there’s coconut cream, which is the thick non-liquid part that separates and rises to the top of the coconut milk when is refrigerated and allowed to set.
Coconut cream is very similar to coconut milk but is thicker because - of course - it contains less water.
Now here’s the thing about coconut cream, you can make luscious whipped cream from it.
I know, BOOM!
Coconut cream whips up into thick yet airy whipped cream, a bazillion times better than Cool Whip.
But then again Cool Whip is gross; almost anything is better than Cool Whip.
Still a fan of Cool Whip? Think again!
Blogger Jonathan Fields did a little experiment to teach his daughter a lesson on why not to eat Cool Whip. Read up on his horrifying 12-day Cool Whip.
I know, ewww...
Back to whipped coconut cream; whenever you want something creamy and non-dairy to go with your dessert, it’s a fantastic option.
It does taste strongly of coconut, however, as you might expect.
So if you do not like the flavor of coconut, this is not for you.
But for all you coconut lovers out there, I bring you this I-cannot-find-the-proper-words-to-define-it Coconut Lemon Mousse.
The recipe features whipped coconut cream, lemon zest, vanilla and a sweetener of your choice.
I’ll let you contemplate that for a moment. Take your time.
Coconut Lemon Mousse Print this recipe!
Inspired by GI365
For the coconut cream, refrigerate the cans of coconut milk overnight, (several days if possible) then scoop out the cream that rises to the top and reserve the liquid for other uses.
Coconut cream scraped from the top of 2 (13.5 oz) chilled cans of full fat coconut milk (use BPA-free coconut milk)
2 tablespoons raw coconut palm sugar (or other sweetener of your choice)
½ teaspoon vanilla extract
zest of one lemon
pinch of salt
In a small bowl combine coconut sugar with the lemon zest, rubbing the mixture between your fingers to help infuse the sugar with the lemon flavor.
In a large bowl of a heavy-duty mixer or with an electric hand mixer, fitted with whisk attachment, beat/whip coconut cream and salt, starting on low, increasing incrementally to medium speed until soft peaks become visible, about 2 minutes.
Add the sugar mixture and vanilla extract and beat until the mixture is smooth and the sugar is no longer visible.
Divide the mixture evenly among ramekins and refrigerate until ready to serve.
One serving yields 316 calories, 30 grams of fat, 9 grams of carbs and 3 grams of protein.