You know how I love my healthy desserts. Well, this is another home run! It’s a creamy mousse made from coconut cream and flavored with lemon and vanilla. It takes no more than 10 minutes to make and can be made ahead of time and kept in the fridge for several hours.
As you can see in the photo above, the mousse looks quite elegant served in small dessert cups, making it a perfect dinner party dessert (I served them on New Year’s Eve). But I think they would even look gorgeous set out on a tray at a buffet table, don’t you think?
Since there are only 2 tablespoons of sugar in the entire recipe (which serves four), it’s not terribly sweet but, instead, a light, fresh and fruity treat. Here’s the recipe (you won’t believe how easy it is!):
Coconut Lemon Mousse
2 (13.5 ounce) cans of full fat coconut milk
2 Tbsp. sugar
1 tsp. vanilla extract
1 tsp. lemon extract
Zest of one lemon
Pinch of salt
Fresh raspberries and additional lemon peel for garnish, optional
Place the cans of coconut milk in the fridge and chill for at least 2 hours. While the milk is chilling, place the sugar and the lemon zest in a small bowl and rub the mixture between your fingers to release the oils from the lemon zest and infuse the sugar with it.
When the coconut milk is done chilling, scrape the cream off of the top of the coconut milk (you can reserve the clear liquid at the bottom to use in smoothies later on). In the bowl of a heavy duty mixer (fitted with the whisk attachment) OR using an electric hand mixer (fitted with the whisk attachment), blend the coconut cream and salt. Start on low and increase the speed slowly to medium high. Mix for approximately 2 minutes, until soft peaks become visible.
Add the sugar mixture, along with the vanilla extract and the lemon extract. Continue to blend for another minute or two, scraping the sides of the bowl until the sugar is no longer visible.
Divide the mixture into 4 small ramekins or dessert dishes. If desired, garnish with fresh raspberries and/or thinly sliced lemon peel.
Serves 4 (approx. 2-3 ounce portions).