DSC03712I’ve been craving creamy and chocolatey … not that that’s entirely unusual … and I really wanted to develop a way to satisfy those hankerings without too much of a sugar kick and with more whole food ingredients.  Enter fresh, raw, young coconut.

If you can’t get your hands on fresh, raw, young coconut flesh, the you won’t be able to make this dessert.  (In Atlanta, I get mine here.)  But, if you can, give it a whirl.  It completely hit the spot.

Play with the level of sweetness here – I intentionally kept it low.  You could experiment with a little honey in lieu of the dates or in addition to them.  I don’t think a few teaspoons of honey would radically alter the consistency of the dish.

You could also easily change the flavor profile by adding mint, orange extract, or something I haven’t considered instead of vanilla.

I suspect someone who is well-versed in gelatin-substitution could also whip up a vegan version.

If you do experiment, pop back in and let us know what you did.  Your input strengthens the recipe.

Here’s another shot, so you get a sense of the consistency:

DSC03713

As you may have noticed, I am using a new tool for my recipes.  It should allow you a bit more functionality as far as printing goes.  Let me know what you think.

Coconut Cacao Mousse
 
Author:
Recipe type: dessert
Ingredients
  • 1 pound fresh, raw, young coconut flesh
  • 2 large Medjool dates, chopped
  • ¼ cup cold water
  • 1 TBSP gelatin (preferably grassfed)
  • 1 cup coconut milk
  • ½ tsp vanilla
  • 1 TBSP cacao powder
Instructions
  1. Optionally, you may want to soak your dates in a bit of warm water before you begin. I didn't but it will reduce your processing time.
  2. Add coconut to food processor and process until completely smooth and chunk-free. You will need to scrape the sides a few times.
  3. While the coconut is processing, mix water and gelatin in a small bowl.
  4. Add dates and continue to process until date chunks are no longer visible.
  5. Add coconut milk, vanilla and cacao to coconut/date mixture. Process.
  6. Add gelatin mixture to processor and process until smooth and all ingredients are incorporated.
  7. Spoon into individual ramekins, custard cups, or other fun serving piece.
  8. Chill until completely cool, at least four hours.

Go see Kresha at Nourishing Joy!  This post is featured on her blog carnival, Thank Goodness It’s Monday #18.

 

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