Lemon Coconut Mousse – a delicious recipe with coconut milk, eggs, local organic honey, lemons, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
204
kcal
Calories
9
g
Fat
21
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 400g tin of coconut milk, 3 medium eggs, separated, 75g local organic honey (or less), Juice and zest of 2 unwaxed organic lemons, and more.
Yes, Lemon Coconut Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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