Ingredients
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the Coconut Mousse:
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1 can (400 ml) full-fat coconut milk
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1/4 cup (60 g) unsweetened shredded coconut
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1/2 cup (120 ml) sugar
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1/4 cup (60 ml) water
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1 tsp (5 ml) vanilla extract
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1 tsp (5 ml) lemon juice
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1/4 tsp (1 ml) salt
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the Passion Fruit Curd:
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1/2 cup (120 ml) granulated sugar
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1/2 cup (120 ml) water
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1/4 cup (60 ml) unsalted butter, softened
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2 tbsp (30 ml) freshly squeezed lime juice
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2 tbsp (30 ml) passion fruit pulp
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1/4 cup (60 ml) unsweetened almond milk
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1 tsp (5 ml) cornstarch
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the Garnish :
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1 ripe mango , peeled, pitted, and thinly sliced
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1/2 small pomegranate , seeds separated
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1/4 cup (60 ml) chopped fresh mint leaves
Directions
Sub-title: Fermented Coconut Mousse with Passion Fruit Curd, Pomegranate Seeds, and Mango Slices
Description: This creamy coconut mousse gets its richness from fermented coconut water, and is lightened up with passion fruit curd and mango slices. The perfect ending to any meal!
Ingredients:
For the Coconut Mousse:
1 can (400 ml) full-fat coconut milk
1/4 cup (60 g) unsweetened shredded coconut
1/2 cup (120 ml) sugar
1/4 cup (60 ml) water
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) lemon juice
1/4 tsp (1 ml) salt
For the Passion Fruit Curd:
1/2 cup (120 ml) granulated sugar
1/2 cup (120 ml) water
1/4 cup (60 ml) unsalted butter, softened
2 tbsp (30 ml) freshly squeezed lime juice
2 tbsp (30 ml) passion fruit pulp
1/4 cup (60 ml) unsweetened almond milk
1 tsp (5 ml) cornstarch
For the Garnish:
1 ripe mango, peeled, pitted, and thinly sliced
1/2 small pomegranate, seeds separated
1/4 cup (60 ml) chopped fresh mint leaves
Instructions:
1. For the coconut mousse, combine the first six ingredients in a blender and process until smooth. Transfer the mixture to a bowl and chill for at least 3 hours or overnight.
2. Meanwhile, prepare the passion fruit curd according to the following directions. Combine the first five ingredients in a saucepan over medium heat and bring to a simmer. Remove from the heat and let steep for 1 hour. Strain through a fine mesh strainer and discard the solids. Return the liquid to the saucepan and cook on low heat until thickened, about 5 minutes. Remove from the heat and cool completely.
3. Chill the coconut mousse again before scooping into serving glasses or bowls. Spoon the passion fruit curd onto the bottom of each serving vessel.
4. Top the curd with a layer of chilled coconut mousse.
5. Arrange the mango slices on top of the mousse.
6. Garnish with pomegranate seeds and chopped mint leaves.
Serve immediately or store covered in the refrigerator for up to 2 days. Enjoy!
Steps
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1
Done
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For the coconut mousse, combine the first six ingredients in a blender and process until smooth. Transfer the mixture to a bowl and chill for at least 3 hours or overnight. |
|
2
Done
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Meanwhile, prepare the passion fruit curd according to the following directions. Combine the first five ingredients in a saucepan over medium heat and bring to a simmer. Remove from the heat and let steep for 1 hour. Strain through a fine mesh strainer and discard the solids. Return the liquid to the saucepan and cook on low heat until thickened, about 5 minutes. Remove from the heat and cool completely. |
|
3
Done
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Chill the coconut mousse again before scooping into serving glasses or bowls. Spoon the passion fruit curd onto the bottom of each serving vessel. |
|
4
Done
|
Top the curd with a layer of chilled coconut mousse. |
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5
Done
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Arrange the mango slices on top of the mousse. |
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6
Done
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Garnish with pomegranate seeds and chopped mint leaves. Serve immediately or store covered in the refrigerator for up to 2 days. Enjoy! |
