Ingredients
Sign in to rate this recipe
Make this recipe your way, free
Grandmabot can adjust it for your diet, swap ingredients or change the servings. Free account, no credit card.
Ingredients
Instructions
- 1
Begin by chilling a can of coconut cream in the refrigerator overnight. This will allow the cream to separate from the liquid, making it easier to work with.
- 2
Once chilled, carefully open the can of coconut cream and scoop out the thick cream portion, leaving the liquid behind. You should have approximately 1 cup of coconut cream.
- 3
In a small saucepan, combine the passion fruit pulp and maple syrup. Whisk together over low heat until well combined.
- 4
Sprinkle the agar agar powder evenly over the passion fruit mixture and continue whisking to dissolve the agar agar. Cook for an additional 2-3 minutes, stirring continuously.
- 5
Remove the saucepan from heat and let it cool for a few minutes.
- 6
In a mixing bowl, whip the chilled coconut cream using an electric mixer until it becomes light and fluffy, resembling the texture of whipped cream.
- 7
Gradually pour the cooled passion fruit mixture into the whipped coconut cream, gently folding them together until well incorporated. Be careful not to overmix.
- 8
Once the mousse mixture is smooth and well combined, transfer it to individual serving dishes or ramekins.
- 9
Cover the dishes with plastic wrap and refrigerate for at least 2 hours, or until the mousse sets completely.
- 10
When ready to serve, garnish with lime zest, if desired.
- 11
Enjoy the Passion Fruit Mousse chilled as a refreshing and tangy dessert.
- 1 cup canned coconut cream (chilled overnight)
- 1/2 cup passion fruit pulp (fresh or canned)
- 1/4 cup maple syrup (adjust according to desired sweetness)
- 1 teaspoon agar agar powder
- Zest of 1 lime (optional, for garnish)
