Tropical Coconut Mousse Delight – A Keto Friendly Thai Dessert

Allergens

Tree nuts (coconut and cashew)

Ingredients

• 1 cup full
• fat coconut milk 1 cup unsweetened almond milk 1/2 cup coconut cream 1 tablespoon lemongrass, finely chopped 1 teaspoon pandan extract 1 cup cashews, soaked overnight and drained 1/4 cup erythritol or your preferred keto
• friendly sweetener 1/2 teaspoon xanthan gum 1/2 cup cashew nuts, roughly chopped 1 tablespoon coconut oil Salt, to taste

Instructions

1. In a medium saucepan, combine the coconut milk, almond milk, and lemongrass. Bring the mixture to a simmer over medium heat. Remove from heat and let it infuse for 30 minutes.
2. Strain the milk mixture through a fine mesh sieve into a blender, discarding the solids. Add the cashews, sweetener, pandan extract, and xanthan gum to the blender. Blend until smooth and creamy.
3. Divide half of the cashew cream into four individual serving glasses or dessert cups. Refrigerate for at least 4 hours, or overnight, to set.
4. In a small saucepan, combine the remaining cashew cream with coconut oil over medium heat. Cook until the mixture thickens and becomes a spreadable consistency. Set aside to cool slightly.
5. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Spread chopped cashew nuts in an even layer onto the lined baking sheet. Bake for about 10 minutes, or until golden brown and fragrant. Remove from the oven and let it cool completely.
6. To assemble, remove the set mousse from the refrigerator. Top each serving with a dollop of the thickened coconut cream and a sprinkle of the cashew nut brittle. Serve immediately.

Chef’s Insight

The xanthan gum helps create a silky texture in the mousse, giving it a similar feel to traditional dairy-based desserts.

Notes

This dessert can be made dairy-free by using coconut cream instead of full-fat coconut milk and almond milk.