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Lemon Coconut Mousse

posted in: Coconut, Desert, Lemon 0

recipe image


  • 400g tin of coconut milk
  • 3 medium eggs, separated
  • 75g local organic honey (or less)
  • Juice and zest of 2 unwaxed organic lemons
  • A pinch of salt
Servings: 3

  1. Chill the coconut tin in the fridge for at least 2 hours, so that the coconut cream floats to the top. You only need to use the cream, so keep the rest of the milk to flavor a soup or a smoothie.
  2. Place the egg yolks, honey, lemon zest and lemon juice in a heatproof bowl set over a pan of simmering water and whisk constantly for about 10 minutes until the mixture thickens. Remove from the heat and chill in the fridge for about 30 minutes.
  3. Meanwhile, scoop out the chilled coconut cream from the top of the tin into a bowl and beat with a whisk or spoon until stiff.
  4. In separate clean bowl, beat the egg whites and sea salt until stiff.
  5. Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.
  6. Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.

Estimated Nutrient Breakdown:

Calories: 1,238.40
Weight: 723.75g
Total Fat: 98.22g
Saturated Fat: 79.83g
Trans-Fat: 0.05g
Monounsaturated Fat: 8.47g
Polyunsaturated Fat: 3.56g
Protein: 26.16g

Cholesterol: 491.04g
Sodium: 535.45g
Calcium: 180.76g
Magnesium: 210.63g
Potassium: 1,261.30g
Iron: 16.52g
Zink: 4.18g
Phosphorus: 666.92

Vit A: 212.36
Vit B1: 0.19
Vit B2: 0.65
Vit B3: 2.85
Vit B6: 0.45
Vit B12: 1.17
Vit D: 108.24
Vit E: 108.24
Vit K1: 0.40


Caution: Tree-Nuts,Sulfites
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
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Author: Epicurious
Tags: Wild Food Box,Lemon,Coconut

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