Lemon Coconut Mousse
A light and creamy dessert combining the tropical flavors of coconut with bright citrus lemon. Made with coconut milk, eggs, honey and fresh lemon, this mousse is both refreshing and indulgent.
Ingredients
- •400 g tin of coconut milk
- •3 whole medium eggs, separated
- •75 g local organic honey
- •2 whole unwaxed organic lemons
- •1 pinch salt
Cooking Instructions
- 1.
Chill the coconut tin in the fridge for at least 2 hours, so that the coconut cream floats to the top. You only need to use the cream, so keep the rest of the milk to flavor a soup or a smoothie.
120 min
- 2.
Place the egg yolks, honey, lemon zest and lemon juice in a heatproof bowl set over a pan of simmering water and whisk constantly for about 10 minutes until the mixture thickens. Remove from the heat and chill in the fridge for about 30 minutes.
40 min
- 3.
Meanwhile, scoop out the chilled coconut cream from the top of the tin into a bowl and beat with a whisk or spoon until stiff.
5 min
- 4.
In separate clean bowl, beat the egg whites and sea salt until stiff.
5 min
- 5.
Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.
5 min
- 6.
Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.
120 min