Thai Frozen Dream: A Paleo Coconut Lime Mousse

Allergens

Eggs

Ingredients

• 1 1/2 cups full
• fat coconut milk (canned)
• 1 cup unsweetened almond milk
• 1/2 cup coconut sugar
• 2 tablespoons lime zest
• 1/3 cup lime juice, freshly squeezed
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 3 large egg whites
• 3 tablespoons honey

Instructions

1. In a saucepan over medium heat, combine coconut milk, almond milk, and coconut sugar. Stir until the sugar dissolves. Remove from heat and whisk in lime zest, lime juice, vanilla extract, and sea salt.
2. In a separate bowl, beat egg whites with an electric mixer until soft peaks form.
3. Gradually add honey to the beaten egg whites, continuing to beat until stiff peaks form.
4. Gently fold the beaten egg whites into the coconut mixture, taking care not to deflate them.
5. Pour the mousse into individual serving dishes and cover with plastic wrap. Freeze for at least 6 hours or overnight.

Chef’s Insight

The balance between sweetness and tartness creates a harmonious symphony on your palate.

Notes

The coconut sugar may be replaced with a Paleo-friendly sweetener if desired.