Ingredients
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For the Mousse:
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1 (14-ounce) can full-fat coconut milk (do not shake)
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1 cup unsweetened coconut flakes
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1/4 cup maple syrup
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1 (15-ounce) container firm tofu, drained and crumbled
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1 tablespoon white miso paste
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1 teaspoon apple cider vinegar
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1/4 teaspoon sea salt
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Ice cubes, for serving
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For the Sauce:
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1 ripe mango, peeled and diced
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1 small passion fruit, halved and seeded
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1 tablespoon lime juice
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1/4 cup water
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1/4 cup unsweetened coconut flakes
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Chili flakes, for garnish
Directions
Sub_title: Budget-friendly, Fermented, Gluten-free, Grain-free, High-fiber, Kid-friendly, Low-carb, Nut-free, Oil-free, Quick & easy, Raw, Seasonal, Soy-free, Spicy, Superfoods, Vegan, Whole foods plant-based
Description: This creamy and refreshing mousse combines the sweetness of tropical fruits like mango and passionfruit with the richness of silken tofu, making it a perfect vegan dessert. The use of coconut milk and yogurt gives it a tangy and creamy texture, while the chili flakes add a hint of spice. Serve this guilt-free treat at your next gathering!
Ingredients:
For the Mousse:
– 1 (14-ounce) can full-fat coconut milk (do not shake)
– 1 cup unsweetened coconut flakes
– 1/4 cup maple syrup
– 1 (15-ounce) container firm tofu, drained and crumbled
– 1 tablespoon white miso paste
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon sea salt
– Ice cubes, for serving
For the Sauce:
– 1 ripe mango, peeled and diced
– 1 small passion fruit, halved and seeded
– 1 tablespoon lime juice
– 1/4 cup water
– 1/4 cup unsweetened coconut flakes
– Chili flakes, for garnish
Instructions:
1. For the Mousse:
Add all the ingredients for the mousse into a high-speed blender and process until smooth and thick, scraping down the sides as needed.
2. For the Sauce:
In a small saucepan over medium heat, bring the water, lime juice, and diced mango to a simmer. Cook for about 10 minutes, stirring occasionally, until the mango softens.
Meanwhile, place the coconut water, coconut flakes, and passion fruit halves in a separate bowl. Once the mango mixture has cooked, pour it over the coconut and let sit for about 1 minute. Using a slotted spoon, transfer the mango and coconut mixture to a blender and puree until smooth. Stir in the chili flakes if desired.
3. Pour the mousse into individual glasses or ramekins. Top each serving with the mango-passion fruit sauce and sprinkle with additional chili flakes, if desired. Garnish with fresh mint leaves and serve immediately.
Note: To make this a raw till 4 recipe, simply do not heat the mango and passionfruit mixture. Blend both parts together without heating.
Steps
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1
Done
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For the Mousse: |
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2
Done
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For the Sauce: Meanwhile, place the coconut water, coconut flakes, and passion fruit halves in a separate bowl. Once the mango mixture has cooked, pour it over the coconut and let sit for about 1 minute. Using a slotted spoon, transfer the mango and coconut mixture to a blender and puree until smooth. Stir in the chili flakes if desired. |
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3
Done
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Pour the mousse into individual glasses or ramekins. Top each serving with the mango-passion fruit sauce and sprinkle with additional chili flakes, if desired. Garnish with fresh mint leaves and serve immediately. Note: To make this a raw till 4 recipe, simply do not heat the mango and passionfruit mixture. Blend both parts together without heating. |
