My adventures in raw and vegan dessert and the occasional savory recipe creation!
Thursday, April 19, 2012
Avocado Coconut Citrus Mousse
I had a craving for mousse recently...but not chocolate. Just something creamy and fluffy, rich and decadent. Whipped cream would not do however...I had whipped coconut cream in mind. As good as coconut cream is though, I was dreaming about how wonderful it would be with avocado puree added to it!
I had some ripe avocados and as much as I love guacamole, I thought a dessert made with them would be even better, so it was perfect! I simply sweetened it with a little agave.
The mousse was good, but I decided that citrus would make it even better...in the form of lemon and orange. So I included the zest of both as well as some vanilla. I thought some orange sections would be a delicious addition so those ended up in my bowl with the mousse along with some toasted coconut for crunch!
It was delicious! The mousse was light, yet rich, creamy and silky, sweet with a hint of citrus! The oranges were a perfect addition to cut the richness and the toasted coconut completed the craving with a little nutty crunch. It was unlike any mousse I have ever had, and I was happy I had decided to throw it together. I always listen to cravings.
If you would like to enjoy some for yourself, I have included the recipe. It is super simple to make, so no excuses.
1 cup chilled full fat coconut milk (the thick part at the top of the can)
1 Tbsp agave nectar
1 tsp pure vanilla extract
2 large oranges, cut into supremes
1/3 cup large flake coconut, toasted
Place a deep bowl and beaters in the freezer to chill until very cold.
In another medium bowl, whisk together avocado puree, lemon juce,lemon and orange zest, and 3 Tbsp agave nectar until smooth and well combined.
Remove the chilled bowl from the freezer, and add chilled coconut milk. Beat until stiff peaks, then beat in 1 tsp agave nectar and vanilla. Fold (with a whisk) whipped coconut milk into avocado mixture until well combined. Spoon some mousse into each of 3 bowls, and top with a half the supremes. Top each with more mousse, then remaining oranges, then the toasted coconut and serve!