Strawberry coconut mousse with nut crumble
Last weekend we had some friends over for a taco night. I love having people over for dinner and really enjoy thinking about my entertainment menu, including a sweet treat at the end. For dessert, I originally was thinking of a chocolate avocado mousse. However, given the beautiful weather and the strawberry season, I changed my mind and thought that some light and refreshing strawberry-based dessert would be more appropriate after a filling taco dinner. So I searched online and found a perfect recipe for that - coconut-based strawberry mousse with nut crumble. The mousse itself turned out to be very light, fluffy and almost not sweet, but the sweetness and crunchiness of the crumble complemented it just perfectly. I highly recommend this recipe if you are looking for a not too sweet and light dessert.
STRAWBERRY COCONUT MOUSSE WITH NUT CRUMBLE RECIPE
Inspired by and adopted from Myntans Kitchen (original recipe here)
Mousse ingredients (Serves 4)
- 250 gram coconut cream (the original recipe explicitly asks for the real coconut cream. However, I only had a 400 ml can of coconut milk. So I put it in the fridge for a few hours before opening it and then used just the thick cream part, which turned out to be just about the right amount)
- 15-20 strawberries, depending on their size
- zest from 1/2 lime
- juice from 1/2 lime (it wasn't in the original recipe, but I added it to make the mousse more refreshing)
- 2 tbs melted coconut oil
- 1 tbs raw honey
- Optional: 30 leafs lemon balm (this was in the original recipe but I didn't have it)
Mousse preparation:
1. Mix all ingredients, except for coconut oil and honey, in a blender.
2. Add the melted coconut oil and honey and mix well with a spoon.
3. Distribute the mousse between 4 dessert serving glasses. Place in the freezer for the mousse to get thicker. Take out of the freezer and keep in the fridge for at least 2 hours before serving. If making the day of serving, you can skip the freezer and just keep the dessert in the fridge.
Cardamon nut crumble ingredients (Makes roughly 1 1/2-2 cups)
- 1 cup almond flour
- 1/4 cup hazelnuts
- 1/4 cup unsweetened shredded coconut
- 3 tbsp coconut oil
- 1 tsp ground cardamon
- 1 tbs raw honey (or use other natural sweetener)
Crumble preparation:
1. Preheat oven to 300F.
2. Mix all ingredients in a blender or food processor.
3. Spread evenly on a baking sheet and bake for 20 min. Stir now and then for the crumble not to burn. Let cool and sprinkle each mousse cup before serving. Enjoy!
Note: This makes more crumble than you would need for the 4 dessert servings. But you can sprinkle it over your breakfast porridge, fruit bowl, ice cream or add to your granola.