Ingredients
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For the Avocado Mousse:
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• 4 ripe Hass avocados (about 2 medium)
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• 1/2 cup unsweetened almond milk
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• 1 tsp vanilla extract
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• 1 tbsp maple syrup
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• Juice of half a lime
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For the Lychee Sorbet:
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• 1 cup lychees, chopped
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• 1/2 cup water
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• 1/4 cup agave nectar
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Toasting Coconut Flakes (optional):
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• 1/4 cup unsweetened shredded coconut
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• 1 tbsp maple syrup
Directions
Sub-title: A refreshing and creamy vegan dessert inspired by the tropical flavors of Southeast Asia!
Description: This decadent yet light avocado mousse is topped with a zesty lychee sorbet and garnished with toasted coconut flakes – perfect for any occasion!
Ingredients:
For the Avocado Mousse:
• 4 ripe Hass avocados (about 2 medium)
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp maple syrup
• Juice of half a lime
For the Lychee Sorbet:
• 1 cup lychees, chopped
• 1/2 cup water
• 1/4 cup agave nectar
Toasting Coconut Flakes (optional):
• 1/4 cup unsweetened shredded coconut
• 1 tbsp maple syrup
Instructions:
1. For the Avocado Mousse: Combine all ingredients in a blender until smooth and creamy. Chill in the refrigerator for at least 30 minutes before serving.
2. For the Lychee Sorbet: In a small saucepan over medium heat, bring water and agave nectar to a simmer. Remove from heat and stir in chopped lychees. Allow mixture to cool completely. Pour into an ice cream maker and follow manufacturer’s instructions. Alternatively, you can freeze the mixture in a container until solid and scoopable.
3. To prepare the toasted coconut flakes, spread on a baking sheet lined with parchment paper. Bake at 350°F for about 5 minutes, stirring occasionally, until golden brown. Let cool completely.
4. To serve, spoon the avocado mousse into glasses or bowls. Top each portion with a scoop of lychee sorbet and sprinkle with toasted coconut flakes (if using). Enjoy immediately!
Difficulty Level: Easy
Nutrition Facts (per serving):
Calories: 205
Total Fat: 17g
Saturated Fat: 14g
Cholesterol: 0mg
Sodium: 15mg
Carbohydrates: 14g
Fiber: 4g
Protein: 2g
Steps
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1
Done
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For the Avocado Mousse: Combine all ingredients in a blender until smooth and creamy. Chill in the refrigerator for at least 30 minutes before serving. |
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2
Done
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For the Lychee Sorbet: In a small saucepan over medium heat, bring water and agave nectar to a simmer. Remove from heat and stir in chopped lychees. Allow mixture to cool completely. Pour into an ice cream maker and follow manufacturer's instructions. Alternatively, you can freeze the mixture in a container until solid and scoopable. |
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3
Done
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To prepare the toasted coconut flakes, spread on a baking sheet lined with parchment paper. Bake at 350°F for about 5 minutes, stirring occasionally, until golden brown. Let cool completely. |
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4
Done
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To serve, spoon the avocado mousse into glasses or bowls. Top each portion with a scoop of lychee sorbet and sprinkle with toasted coconut flakes (if using). Enjoy immediately! Difficulty Level: Easy Nutrition Facts (per serving): |
