Book Two Recipe: Coconut and Raspberry Mousse
This is a little preview of the sweets chapter from my new book! It’s all about easy, delicious treats that you can throw together quickly. This mousse is the perfect option if you need a five-minute dessert for friends. They really only take that long to make, but the end result is so delicious that you’ll delight everyone at the table! The mix of coconut, almond butter and avocado means the mousse is rich and creamy, while the raspberries add a subtle sharpness that the honey and vanilla balance out perfectly. I love serving these in little glasses with extra raspberries and a drizzling of honey on top, it makes them look and taste beautiful.
100g coconut cream
1 ripe avocado
1 vanilla pod
3 tablespoons of almond butter
450g raspberries, plus a few more to serve
2 tablespoons honey, plus a drizzle to serve
Chop the block of coconut cream into quarters. Scoop the avocado flesh out of the skin and discard the stone. Scrape the vanilla seeds out of the pod.
Place all the ingredients into a food processer and blend until a smooth, rich mousse forms.
Spoon it into 6 glasses and place in the fridge for 1 hour to set before serving, with more raspberries and a drizzle of honey, if you like.