Tropical Coconut Lime Mousse with Mango Passion Fruit Compote

Allergens

Nuts (Cashews)

Ingredients

• 1. 1 cup raw cashews, soaked overnight 2. 1/4 cup full
• fat canned coconut milk 3. 1/4 cup unsweetened almond milk 4. 1/2 cup coconut cream 5. 1/4 cup lime juice, freshly squeezed 6. 1/4 cup agave syrup 7. 1 teaspoon pure vanilla extract 8. A pinch of sea salt 9. For the Mango Passion Fruit Compote: 10. 1 ripe mango, diced 11. 2 passion fruits, halved and seeded 12. 2 tablespoons agave syrup

Instructions

1. Drain and rinse the cashews. Blend them with coconut milk, almond milk, coconut cream, lime juice, agave syrup, vanilla extract, and a pinch of salt in a high speed blender until smooth and creamy.
2. Pour the mixture into individual serving glasses and refrigerate for at least 4 hours or overnight.
3. For the Mango Passion Fruit Compote, combine mango, passion fruits, and agave syrup in a small saucepan over medium heat. Cook until the fruit softens and releases its juices. Allow to cool.
4. Top each serving of mousse with the compote before serving. Prep: 15 mins Cook: 0 Total: 4 hrs 15 mins

Chef’s Insight

The contrast between the creamy mousse and the vibrant compote adds a delightful textural element to this dessert.

Notes

Ensure that the cashews are soaked well to achieve a creamy consistency.