If you are looking for a fast, easy and delicious dessert to serve guests or family, you can’t go past my blueberry and kaffir lime coconut mousse.
It’s dairy- and gluten-free, so will suit a wide variety of diets and palate, and if you leave out the meringue, it would also suit a vegan diet. As with any food product that boasts health benefits, it can become a polarising topic, and coconut products are no different.
Many claim the medium-chain fatty acids contained within coconut actually act more like long-chain fatty acids (the bad fat), due to the number of carbons attached in the chain. Anyway … whichever way you lean, although this recipe won’t provide the answer to all your health and dieting woes, it will definitely wow your taste buds. Enjoy!
PREP TIME: 10 mins
SERVES: 6-8 people
1 litre Kara coconut cream chilled in fridge for a couple of hours (Kara brand seems to be the best brand to whip, some other brands will not)
1 tablespoon icing sugar
1 teaspoon vanilla essence
1 cup blueberries (I used frozen and then defrosted)
3 tablespoons ‘Fresh As’ raspberry powder
1 good handful of mint, chopped
2 kaffir lime leaves
1 pack pre-made meringues (need about 6)
1.Pour your chilled Kara coconut cream into a bowl. Begin to blend on a medium speed.
2.Pour in your icing sugar, essence and Fresh As strawberry powder. Blend until the coconut cream thickens to a mousse-like consistency.
3.Cut the stem out of the kaffir lime and slice the leaves as thinly as you can. Crush your meringue into small chunks and fold through mousse. Ensure you leave a little to garnish each dish.
4.Next, fold through blueberries, again leaving enough to garnish each dish. Fold through half the kaffir lime leaves also.
5.Chop your mint just before serving or else it will discolour and go brown.
6.Evenly distribute the mousse in 6-8 glasses, cups or bowls. Sprinkle over a little meringue, then blueberry, then top with mint and leftover kaffir lime. I have sprinkled over a little Fresh As raspberry which adds some vibrancy to the dish.