Lavender Lemonade Coconut Mousse
This recipe is a delightful Paleo-friendly dessert that combines the flavors of lavender and lemon with the creaminess of coconut to create a luxurious and indulgent mousse-like treat.
Allergens
N/A
Ingredients
- 1 cup canned full
- fat coconut milk, chilled
- 2 tablespoons organic honey
- 1 teaspoon dried culinary lavender
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- a. In a small saucepan, gently heat honey and lavender over low heat until the honey is completely liquid. Remove from heat and let it steep for 5 minutes to infuse. b. Strain the honey lavender mixture through a fine mesh strainer into a bowl, discarding the lavender leaves. Let it cool to room temperature. c. In a large bowl, combine coconut milk, cooled honey lavender mixture, lemon juice, lemon zest, vanilla extract, and a pinch of sea salt. Whisk until well combined. d. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and set.
Chef’s Insight
The secret to this mousse is letting it set long enough for the flavors to fully develop.
Notes
This recipe is ideal for a Paleo diet as it uses coconut milk and honey instead of dairy products.