Directions
Sub-Title: A vibrant, tropical dessert that’s both vegan and oil-free!
Ingredients:
For the mousse:
• 2 (14 oz) cans full-fat coconut milk (not beverage)
• 1/2 cup unsweetened shredded coconut
• 1/4 cup tahini
• 1/2 teaspoon vanilla extract
• 2 tablespoons agave nectar or maple syrup
• 2 tablespoons cornstarch
• 2 tablespoons water
For the sauce:
• 1/2 cup frozen or fresh mango, peeled and chopped
• 1/4 cup passion fruit pulp (from about 2 large passion fruits)
• 1/2 teaspoon agave nectar or maple syrup
Instructions:
1. Prepare the mousse: Open the coconut milk cans and pour out the liquid part into a bowl. Reserve the thick cream (or solidified cream) at the bottom. Place the reserved cream on a separate plate to chill while you prepare the remaining ingredients.
2. In a blender, combine the drained coconut milk solids from both cans, shredded coconut, tahini, vanilla extract, and agave neptune or maple syrup. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Add the mixture from step 1 to the blended mixture from step 2 and mix well. Transfer to a bowl and refrigerate for at least 2 hours or until set.
4. Make the sauce: Combine the frozen or fresh mango, chopped, 1/4 cup passion fruit pulp, and agave nectar or maple syrup in a small bowl. Mix well and set aside.
5. Serve: To serve, spoon the chilled coconut tahini mousse into individual serving glasses or bowls. Top each serving with the mango and passionfruit sauce. Garnish with additional shredded coconut and enjoy immediately!
Note: You can also use other seasonal fruits such as berries, kiwi, or pineapple to create different variations of the sauce.
Steps
|
1
Done
|
Prepare the mousse: Open the coconut milk cans and pour out the liquid part into a bowl. Reserve the thick cream (or solidified cream) at the bottom. Place the reserved cream on a separate plate to chill while you prepare the remaining ingredients. |
|
2
Done
|
In a blender, combine the drained coconut milk solids from both cans, shredded coconut, tahini, vanilla extract, and agave neptune or maple syrup. Blend until smooth and creamy, stopping to scrape down the sides as needed. |
|
3
Done
|
Add the mixture from step 1 to the blended mixture from step 2 and mix well. Transfer to a bowl and refrigerate for at least 2 hours or until set. |
|
4
Done
|
Make the sauce: Combine the frozen or fresh mango, chopped, 1/4 cup passion fruit pulp, and agave nectar or maple syrup in a small bowl. Mix well and set aside. |
|
5
Done
|
Serve: To serve, spoon the chilled coconut tahini mousse into individual serving glasses or bowls. Top each serving with the mango and passionfruit sauce. Garnish with additional shredded coconut and enjoy immediately! Note: You can also use other seasonal fruits such as berries, kiwi, or pineapple to create different variations of the sauce. |
