Keto-Friendly Thai Coconut Mousse Delight

Allergens

Eggs, Tree Nuts (Almond)

Ingredients

• 1 cup unsweetened coconut milk
• 1/2 cup coconut cream
• 4 large egg whites
• 1/4 cup Swerve granular sweetener
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/3 cup almond flour
• 1/4 cup ground almonds
• 2 tablespoons coconut oil, melted
• 6 passion fruits
• 1/4 cup granulated Swerve sweetener (for passion fruit sauce)
• 1/2 teaspoon xanthan gum (optional)

Instructions

1. a. In a mixing bowl, combine coconut milk, coconut cream, egg whites, Swerve sweetener, vanilla extract, and salt. Beat until soft peaks form. b. In another bowl, mix almond flour, ground almonds, and melted coconut oil to form a dough. Press the dough into the base of four individual dessert dishes or ramekins. Chill in the refrigerator for at least 30 minutes. c. Preheat oven to 350°F (180°C). Bake the almond cookie bases for 12 15 minutes, or until lightly golden. Let them cool. d. To make passion fruit sauce, combine passion fruit pulp and Swerve sweetener in a small saucepan over medium heat. Cook until slightly thickened. If using xanthan gum, add it at the end of cooking to achieve desired consistency. e. Assemble the dessert by layering coconut mousse on top of the cooled almond cookie bases and then pouring passion fruit sauce over the mousse layer. f. Chill for at least 2 hours before serving.

Chef’s Insight

To achieve a light, airy texture in the coconut mousse, beat the egg whites separately and fold them into the mixture gently.

Notes

Be careful not to overbeat the egg whites, as they can become grainy and affect the texture of the mousse.