Thai Coconut Lime Mousse with Almond Crumble

Allergens

Nuts (Almonds)

Ingredients

• 1 cup unsweetened coconut milk (canned)
• 2 tbsp freshly squeezed lime juice
• Zest of one lime
• 1/2 cup raw almonds, finely chopped
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract
• 1/2 cup heavy cream
• 1/4 cup granulated erythritol or stevia (keto
• friendly sweetener)
• Fresh mint leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, combine almonds, melted butter, and salt. Spread on the prepared baking sheet and bake for 8 10 minutes until golden brown, stirring occasionally to prevent burning. Remove from oven and let cool.
3. While the almond crumble is cooling, in another bowl, whisk together coconut milk, lime juice, lime zest, vanilla extract, and sweetener until well combined.
4. In a separate bowl, whip heavy cream to soft peaks. Fold the whipped cream into the coconut mixture gently until fully incorporated.
5. Divide half of the almond crumble among two glasses or dessert dishes. Top with the lime mousse and finish with the remaining almond crumble.
6. Refrigerate for at least 1 hour to set. Garnish with fresh mint leaves before serving.

Chef’s Insight

The balance of sweet, tangy, and crunchy makes this mousse an unforgettable sensory experience.

Notes

[Insert Additional Notes Here]