Coconut Lime Mousse Stack

Allergens

Coconut, Almonds

Ingredients

• 1 1/2 cups unsweetened shredded coconut
• 1 can full
• fat coconut milk
• Zest of 3 limes
• 1 cup granulated erythritol or sugar substitute
• 1 tablespoon lemongrass, finely chopped
• 1/2 teaspoon salt
• 1 cup almond flour
• 1/4 cup unsalted butter, melted
• 2 tablespoons coconut oil
• Fresh berries and mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking sheet or line with parchment paper.
2. In a small bowl, combine almond flour and melted butter. Press evenly into the prepared pan and bake for 10 12 minutes or until golden brown. Set aside to cool completely.
3. In a large saucepan, combine coconut milk, lime zest, lemongrass, and salt. Bring to a simmer over medium heat and cook for 5 minutes. Remove from heat and let steep for 10 minutes.
4. Strain the mixture through a fine mesh sieve into a large mixing bowl. Discard solids. Whisk in erythritol until completely dissolved.
5. In a separate bowl, whisk shredded coconut until fine and powdery. Gradually add to the liquid mixture, stirring well to combine. Cover and chill for at least 1 hour or until set.
6. In a large bowl, whip coconut cream with an electric mixer until stiff peaks form. Fold in chilled coconut mixture until fully combined and smooth.
7. To assemble, cut the cooled almond biscuit into 6 squares. Place one square on each plate and top with a generous layer of the coconut mousse. Repeat, creating two layers per stack.
8. Garnish with fresh berries and mint leaves. Serve immediately.

Chef’s Insight

To enhance the flavor of the coconut cream, consider toasting the shredded coconut before adding it to the mixture.

Notes

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