Keto Tropical Coconut Mousse Delight with Passion Fruit Sauce

Allergens

Almonds, Eggs, Coconuts

Ingredients

• 1 cup almond flour 1/4 cup unsweetened cocoa powder 1/4 cup granulated erythritol 1/2 tsp sea salt 1/2 cup melted coconut oil 1/2 tsp vanilla extract 3/4 cup full
• fat coconut milk 3 large egg whites 1 cup canned coconut cream 1 tbsp unflavored gelatin powder 1/4 cup boiling water 1/2 cup granulated erythritol, for the mousse 1/2 cup passion fruit pulp Fresh raspberries and mint leaves, for garnish

Instructions

1. In a medium bowl, combine almond flour, cocoa powder, erythritol, and salt. Mix well. Add melted coconut oil and vanilla extract stir until well combined. Press the mixture into the bottom of four ramekins or dessert glasses. Refrigerate for at least an hour to set.
2. In a large bowl, combine gelatin and boiling water. Let it sit for 5 minutes to bloom. In another bowl, beat egg whites until soft peaks form. Set aside.
3. In a saucepan over low heat, combine coconut milk and erythritol. Stir occasionally until the sweetener dissolves. Add the bloomed gelatin and stir until fully incorporated. Remove from heat and let it cool for a few minutes.
4. Whisk the coconut cream into the cooled coconut milk mixture. Gradually fold in the beaten egg whites, being careful not to overmix.
5. Spoon or pipe the mousse over the chocolate layer in each ramekin or dessert glass. Refrigerate for at least 4 hours or until set.
6. In a small bowl, mix passion fruit pulp with a bit of erythritol to taste. Top each chilled dessert with a generous dollop of passion fruit sauce. Garnish with fresh raspberries and mint leaves for a touch of color and elegance. Serve immediately.

Chef’s Insight

To achieve a smoother mousse, use a hand mixer or stand mixer with the whisk attachment to beat the egg whites.

Notes

Be sure to use full-fat coconut milk and coconut cream for a rich, indulgent mousse.