If you like something a little sweet but appreciate that the processed fat-free yogurts in the supermarket do you no good at all, then try this alternative dessert. Light, fruity and all natural—it's a mousse to soothe the senses. Go on - indulge yourself.
Recipe information
Total Time
4 hours
Yield
Serves 3–4
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
In separate clean bowl, beat the egg whites and sea salt until stiff.
Step 5
Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.
Step 6
Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.
