Name: Vegan Coconut Mousse Recipe
Total time: 40 min
Yield: 2
Cuisine: French

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Chantelle nicholson's vegan coconut mousse recipe is served with sumptuous roasted pineapple for a simple yet delicious dessert. 

How to make Vegan Coconut Mousse Recipe

Chantelle Nicholson

Crawler

French

<p>Chantelle nicholson's vegan coconut mousse recipe is served with sumptuous roasted pineapple for a simple yet delicious dessert. </p>

Vegetarian

Vegan

Coconut sugar

Nutmeg

Table Salt

Water

Small pineapple

Chickpeas

Xanthan gum

Lime

Coconut yoghurt

Passion fruits

Small mint leaves

Pineapple

step 1

To make the caramel for roasting the pineapple, place the coconut sugar in a medium-sized frying pan over a moderate heat with the nutmeg, salt and water. Bring to a simmer to dissolve the sugar.

step 2

Place the pineapple in a roasting dish and brush liberally with the caramel. Place in the oven and bake for 20 minutes, basting every 5 minutes with the caramel.

step 3

Meanwhile, drain the can of chickpeas, keeping 50ml of the aquafaba (chickpea liquid) and saving the chickpeas and remaining aquafaba for other dishes. Place the aquafaba in a mixing bowl or stand mixer and whisk vigorously until stiff peaks form. At this stage, add the xanthan gum and beat until stiff.

step 4

Stir the lime zest and juice into the yoghurt, then fold the mixture through the meringue.

step 5

Remove the pineapple from the oven and transfer to a chopping board. Cut into slices, divide between plates and top with a good spoonful of the coconut mousse. Garnish with passion fruit pulp and a few small mint leaves.

step 6

Great British Chefs