Tropical Coconut Paleo Mousse Cake – A Caribbean Dream Dessert
This recipe for a tropical Caribbean dessert is perfect for those following the Paleo diet. It combines coconut cream and almond sponge cake with pineapple compote to create a mouthwatering fusion of flavors and textures. With easy-to-follow instructions and stunning presentation, this dessert will transport you straight to a tropical paradise.
Allergens
Nuts (almond flour)
Ingredients
- 1. 3/4 cup coconut cream 2. 1/2 cup full
- fat canned coconut milk 3. 1 tablespoon honey 4. 1 teaspoon vanilla extract 5. 1/4 teaspoon sea salt 6. 1/2 cup crushed pineapple 7. 1 tablespoon lemon juice 8. 1 teaspoon cinnamon 9. 1/4 cup almond flour 10. 3 large eggs 11. 1/4 cup coconut oil, melted 12. 1/4 teaspoon baking powder 13. Optional: fresh berries and mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease two ramekins or small oven safe dishes and set aside.
- In a large bowl, whisk together the coconut cream, coconut milk, honey, vanilla extract, and sea salt until smooth. Set aside.
- In another bowl, mix crushed pineapple, lemon juice, cinnamon, and set aside.
- In a separate mixing bowl, combine almond flour, eggs, melted coconut oil, and baking powder until well blended. Pour the mixture into the greased ramekins.
- Bake the almond sponge cake for 20 25 minutes or until a toothpick inserted comes out clean. Allow it to cool completely.
- Whisk the coconut cream mixture again, and then pour it over the cooled sponge cakes. Chill in the refrigerator for at least 4 hours or overnight.
- Serve with pineapple compote and garnish with fresh berries and mint leaves if desired.
Chef’s Insight
The combination of coconut cream, pineapple compote, and almond sponge cake creates a perfect blend of flavors that truly captures the essence of a tropical paradise.
Notes
The combination of coconut and pineapple brings a tropical twist to this Paleo dessert.