For the past couple of weeks I’ve been walking on fluffy clouds. If you’ve been following for a while, you know that I recently started my own little, local food venture – I’m feeding Perth people with wholesome sweet treats made with organic nuts, seeds and fruits. And it turns out they’re loving it! I have been making raw truffles, brownies and all sorts of other delicious morsels at a pace I didn’t think would happen for months to come. Needless to say I’m absolutely, positively euphoric about their increasing popularity. And ever so grateful to those taking few minutes of their time to write me few words of encouragement and feedback upon trying the sweets – “The best raw I ever tasted.” OMG I LOVE YOU for that! And I’m doing my very best to reply to all emails as soon as I can.
The past couple of weeks I have also been busy trying to find a balance between the crazy work hours required for my recent endeavor and the time needed to maintain this blog, this passion of mine. After spending 6 to 8 hours in the kitchen, making sweets, it’s not easy being creative and developing recipes, no matter how much I’d like it to be. And to be frank, sometimes I simply just don’t want to be in the kitchen for the rest of the day. I only want to either get active, go for a run or a stretch or a bit of gardening or something outdoors or, if it’s already late afternoon towards evening, I only want to make myself a cup of ginger tea, cuddle under a blanket and continue to work at my desk on other aspects of the business until dinner time. But I’m pleased to say that slowly I’m managing to fit it all within those short 24 hours and I’m sure I’ll reach an ideal balance pretty soon. I’m patient.
This yummy coconut ‘mousse’ is made with no eggs, no gelatin, no creams, no sugar or anything of the sort. It’s dairy and processed sugar free. And it’s more of a cheater’s mousse, ideal for those mornings or moments of the day when you don’t have a lot of time to make yourself an elaborate or time demanding treat.
The recipe doesn’t make a lot, just enough to fill a small bowl; just enough to satisfy one person or to provide a light sweet treat for two. If you have access to fresh coconuts, they’d be perfect to use. But if you don’t, no need to panic; the recipe goes well with raw, unsweetened coconut shreds or if you’re not fussed about keeping it raw even with regular dried (unsweetened) coconut. All you need is a powerful blender to make smooth magic happen.
Good to know that I like my ‘mousse’ more towards the lemony side, rather than sweet, so you’d need to adjust the lemon to sweetener ratio to your preference. I reckon it would also work well with a bit of vanilla or substitute part of the lemon with lime if you fancy.
- 1 cup coconut (fresh, raw, regular dessicated)
- 6-7 TBSP fresh lemon juice
- 2 TBSP liquid sweetener of choice (raw honey, agave, maple syrup)
- 1/2 cup to 3/4 cup water (this depends on the type of coconut you use – start with 1/2 cup and continue to add a little at a time, as needed)
- Toppings: banana slices, crushed pistachios, orange peel and whatever else you fancy
- Add all the ingredients for the coconut mousse to the blender and process on high (or as directed by your blender’s instructions) for few seconds, until you get it super smooth and slightly frothy.
- Add more water if needed, if the mousse is too thick. It should be silky smooth and quite airy and light.
- Add toppings of choice and serve straight away.