Coconut Lime Mousse served with homemade granola, yogurt, and toasted coconut - Diversivore.com

Coconut Lime Mousse

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Coconut Lime Mousse

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This post is the fifth in a series of awesome egg recipes brought to you in collaboration with BC Egg. All opinions are my own.
Want to see the other recipes? One, Two, Three, and Four!

Well folks, I’ve done it. Somehow, some way, I accidentally went and made a recipe that does double-duty as both a breakfast and a dessert.

Oh sure, there are plenty of rather sweet breakfast foods out there, especially when it comes to baked goods. But I’ve never been a big fan of loading up on the sugar at breakfast/brunch, and I’ve brought it up in the past. I mean, I love my carbs, but I get tired of French toast covered with so much powdered sugar that it looks like it got dropped on Tony Montana’s coffee table en route to my plate. But then, somehow, on my quest to create a light, airy, citrus-y dessert I ended up with something that not only tasted wonderful, but also happened to be surprisingly healthy. I’m dead serious too – throw whipped cream and fruit on it and it would be a perfect way to close out an elegant meal – and yet a dollop of yogurt and some granola somehow transforms it into a perfect breakfast parfait. I fed it to my kids one morning, leaving them (understandably) straight-up psyched about getting dessert for breakfast. I couldn’t help but feel like I was pulling some kind of health-food prank on them. Not that they’d care, because the stuff is amazing. In fact, I’m going to propose that we serve this as dessert AT brunch. Because that’s how we roll in the Diversivore household.

So why, exactly, does this recipe work the way it does? There are a combination of factors going on, with texture, flavour, and ingredients all playing major roles. A mousse is, generally speaking, a texturally light but rather decadent dessert, usually made with heavy cream, lots of chocolate, and often (but not always) a simple custard base. Custard, cream, and chocolate all tend to be pretty flavour and calorie-dense, but they’re played off by the whipped, airy consistency of the final product. It’s good stuff, which is precisely why I have my own recipe for it on the site. But it’s that odd time of year where winter is digging in and everyone’s starting to think about stew and baking and hearty comfort food. I love all that stuff – in fact, it’s one of the best things about winter. But I personally find that winter also makes me yearn for lighter, tropical flavours. Maybe it’s a bit of Canadian escapism; the old snowbird desire to head south in search of warm sands and swaying palm trees. But I think there’s a seasonal element at play too. Citrus is something that we in Northern climates think of as a year-round food, but that’s only thanks to modern storage and global distribution. The reality is that many, many citrus fruits produce their best crops in the early winter. That’s why oranges have been associated with Christmas in Europe for so long; they were a seasonal, exotic, and special winter treat.

Regardless of the reason, the cold weather and (around here anyway) grey and rainy November skies get me thinking about things like lime and coconut. So I started looking around and found surprisingly few tropically-inspired mousse recipes. This took a fair bit of experimentation as a result (more on that below) but the results were everything I hoped for – bright, light, and airy, with both coconut and lime sharing the spotlight (…the limelight, if you will). It’s also easy to make, requiring only simple and readily available ingredients.

Recipe Notes

As mentioned above, the ingredients here are quite easy to find and use. I’ll provide a little clarity over coconut milk (plus a couple of DIY options), but we’ll focus more on the technique than anything here.

Coconut Milk vs Coconut Cream

As mentioned above, the ingredients here are quite easy to find and use. I’ll provide a little clarity over coconut milk (plus a couple of DIY options), but we’ll focus more on the technique than anything here.

Coconut D.I.Y.

If you’re really into scratch cooking and/or kitchen DIY, or you just love having control over your ingredients, you might want to try your hand at making your own coconut milk. There are a few variations out there and I don’t want to cover too much in too small of a space, but I’ll tell you what I did here in case you want to replicate it. If you’re intimidate by this kind of scratch-cooking, don’t be. It’s surprisingly easy. And if you want to try your hand at buying a whole coconut, trying your hand at both coconut milk and toasted coconut is a great way to become more confident. Best of all, the fresh scratch-made stuff is always the tastiest.

Both of the methods below involve using a high-speed blender (e.g. a Vitamix), but you can find other methods online for simply soaking shredded coconut. I haven’t tried this yet, so I won’t write it up here.

Method 1 – Shredded desiccated coconut – This is the easiest method because you don’t have to deal with cracking open a coconut. All you need is unsweetened (this is important) desiccated coconut, warm water and a high-speed blender. This might work fine with a weaker blender too, though I can’t guarantee anything. The basic recipe from the Vitamix website is as follows:

– 1 cup ( 75 g) of shredded coconut plus 2 cups (500 ml) of water
– Place everything in the blender and process on high for 3-4 minutes.
– Strain the solids out, let the cream settle on the top (Vitamix says straining is optional, but I’m going to heartily disagree)

Method 2 – Whole fresh coconut – I like this method, but then again I have a vice, chisels, and hammers, so coconuts better beware.  Seriously though, opening a whole coconut takes a bit of work and getting the flesh out takes even more work, but if you’re interested in going this route you get rewarded with amazing coconut milk, plus you can toast nice little slivers of coconut like the ones you see in the pictures.  The process is basically the same as above, except it helps if you pre-shred the coconut a little bit so the blender doesn’t have to break it all down too much.  Use a box grater to make quick work of the coconut meat, and use about about 1/4 cup less water to make up for the fact that coconut hasn’t been dried out.

So what about those cool little toasted coconut slices I used as garnish? Well they’re totally optional of course, but you can toast your own coconut quite easily.  Preheat an oven to 300°F (150°C), then cover a baking pan with parchment paper or a reusable cookie sheet.  Use a veggie peeler to thinly slice strips of fresh coconut, then spread them out on the pan.  Toast until the slices are golden brown (about 20 minutes for me, but watch them carefully as ovens can vary quite a bit).  You can also toast pre-shredded coconut for a similar flavour and different look.

Eggs in Mousse

This recipe uses separated eggs for, unsurprisingly, separate reasons. The yolks are gently cooked to make a loose custard, making for a richer and creamier tasting base. The whites are whipped to add volume and some stability to the mousse. It’s a pretty standard practice when it comes to making a mousse, but it’s worth noting that the process typically involves using raw egg whites. Raw eggs are used in a variety of recipes (mayonnaise, Caesar salad dressing, and some cocktails, for example), but public concern over bacterial contamination and food poisoning has grown in recent years. Raw eggs can transmit Salmonella bacteria, however careful processing with modern techniques reduces this risk substantially. Store your eggs properly (North American eggs are washed before being sold and should be refrigerated at home) and use fresh eggs to reduce the risk of food poisoning. When everything is handled properly, the risk of Salmonella poisoning is about 1/20,000.

That being said, there’s nothing wrong with being cautious, so if you’re concerned for yourself, or you’re cooking for someone immunocompromised, there is a solution – pasteurized eggs! Pasteurized whole eggs can still be separated into yolks and whites, though the whites tend to be a little more difficult to whip to a firm set than unpasteurized eggs. Allow for more time, and possibly an extra egg white to make up for this.  Thanks to the gelatin used here, you shouldn’t have any trouble setting the mousse, and the final texture should be more-or-less the same.

Gelatin & Vegetarian Alternatives

When it comes to achieving the airy and smooth consistency that you want in a good mousse, there are a surprising number of options. The basic premise of a mousse is that it incorporates a lot of air and then keeps it from escaping. The diversity in recipes is because there are a number of different ways to achieve effect via different techniques and ingredients. If you compare this recipe to my other mousse recipe (link) you’ll notice that I use egg whites in both, but only use gelatin here. Whipped egg whites help to introduce and hold a lot of air in both cases, but in the other recipe the whipping cream does a lot of the heavy lifting (or is it light lifting?). The coconut cream used in this recipe will whip-up to an extent but it’s a lot harder to get it to the same soft and airy consistency that you get with dairy cream. It’s still easy to incorporate air in this recipe, but a lot harder to get it to set and hold onto that air. Hence, gelatin.

Gelatin is very easy to use, making for a mousse that is firmly set but still soft (you don’t want mousse that feels like Jell-O). It is not, however, a vegetarian product, and as such, anyone looking to make this recipe vegetarian will have to explore an alternative like agar. Agar, also known as agar-agar, or by it’s Japanese name kanten, is a seaweed-based product that behaves very much like gelatin. It’s fairly easy to use, but unlike gelatin, it must be stirred into boiling water in order to get it to set properly. To substitute it into this recipe, soak an equivalent amount (7 g) of powdered or sheet agar in 1/4 cup of water for 15 minutes, then bring this to a gentle boil. Stir until the agar agar is completely dissolved, then fold into the mousse and chill. Chill the mousse that is; you feel free to chill too. Agar does tend to set a little more firmly than gelatin, but this is weakened somewhat by acidity. The lime juice should soften the set on your mousse somewhat, but the end results should still be wonderful.


Nutrition Facts
Coconut Lime Mousse
Amount Per Serving
Calories 202 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.005g
Monounsaturated Fat 0.002g
Cholesterol 123mg 41%
Sodium 99mg 4%
Potassium 73mg 2%
Total Carbohydrates 19g 6%
Dietary Fiber 0.2g 1%
Sugars 16g
Protein 6g 12%
Vitamin A 4%
Vitamin C 10%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional Summary

Note: Information shown does not include any toppings on the mousse and assumes that you’re using a fairly thin, well-separated coconut milk. Richer canned coconut milk (i.e. with more cream content) increase the calorie count by about 25 calories per serving.

GOOD NEWS:
Far lower in fat and calories than most mousse recipes, this is still delicious and decadent, with a decent amount of protein to boot.  It makes for a surprisingly guilt-free dessert, and even a good breakfast choice alongside granola, yogurt, etc.

BAD NEWS:
Oh coconut. So delicious. So high in saturated fat. While new findings are suggesting that this isn’t as big of a deal as we once thought, it’s still worth trying to limit your saturated fat intake to some degree. Considering that this is a dessert (and a surprisingly healthy one in general), it’s not a bad choice when consumed in moderation.

Ingredient Pages

No ingredient pages have been written yet for any of the ingredients in this recipe.  Like to see one?  Let me know in the comments below or by email.

Pantry Pages

No pantry pages have been written yet for any of the ingredients in this recipe.  Like to see one?  Let me know in the comments below or by email.

  • Dairy-free
  • Gluten free
  • Vegetarian option
  • Inexpensive

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5 from 3 votes
Coconut Lime Mousse served with homemade granola, yogurt, and toasted coconut - Diversivore.com
Coconut Lime Mousse
Prep Time
10 mins
Cook Time
5 mins
Chilling Time
2 hrs
Total Time
2 hrs 15 mins
 

A bright, airy, & delicious dessert that just happens to be pretty wildly healthy. At under 250 calories per serving, it's healthy enough to eat for breakfast.

Course: Breakfast, Dessert
Cuisine: European, French
Servings: 6 servings
Calories: 202 kcal
Ingredients
  • 4 large large eggs separated
  • 90 g sugar (a little under 1/2 cup)
  • 1 cup coconut cream see note
  • 1/2 cup coconut milk
  • 1/2 cup lime juice
  • 1 tbsp lime zest
  • 1/8 tsp salt
  • 7 g gelatin (e.g. 1 packet Knox brand) - see note
  • 1/4 cup hot water
Instructions
High-speed Blender Version (Easier)
  1. Place the coconut cream and coconut milk in a high-speed blender (e.g. Vitamix) along with the egg yolks, sugar, lime juice, and lime zest. Start the blender at the lowest speed and gradually increase it until it's running at the highest setting. Run the blender at high speed for 4 minutes before turning it off and allowing the mixture to cool until substantially (it should be near room temperature or lower before stirring in the egg whites).
  2. In a separate large, non-reactive bowl, combine egg whites with a pinch of salt and whisk to stiff peaks.
  3. Gently fold the whipped egg whites into the coconut/egg/lime mixture until just combined.
  4. Dissolve gelatin in 1/4 cup of hot water, then gently whisk this into the coconut/egg/lime mixture. Stir until the gelatin is well mixed in, but take care not to over-stir and deflate the whipped egg whites.
  5. Pour the mousse into individual bowls or glasses and chill for at least 2 hours. Garnish with toasted coconut, yogurt (vanilla is good), fresh fruit, etc. For added texture and depth, serve with a good quality granola.
Traditional (No Blender) Version
  1. Heat the coconut cream and coconut milk in a small saucepan over medium heat on the stove top. Stir regularly, keeping the heat low enough to keep the liquid very warm, but not boiling or simmering.
  2. Whisk the egg yolks and sugar together in a small bowl until well-combined and glossy.
  3. Temper the egg yolk mixture by slowly pouring about 1/2 cup of hot coconut cream into it while whisking briskly.
  4. Pour tempered egg yolks into the rest of the coconut cream while whisking vigorously. Return the mixture to the stovetop and heat over a low flame, stirring regularly, until the mixture thickens enough to easily coat the back of a spoon. Remove from heat and refrigerate.
  5. In a large bowl, combine the cooled coconut cream and egg mixture with the lime juice and zest. Whip until fairly well-set and forming small peaks.
  6. In a separate large, non-reactive bowl, combine egg whites with a pinch of salt and whisk to stiff peaks.
  7. Gently fold the whipped egg whites into the coconut cream until the entire mixture is just combined.
  8. Dissolve gelatin in 1/4 cup of hot water, then gently whisk this into the coconut mousse. Stir until the gelatin is well mixed in, but take care not to over-stir and deflate the whipped egg whites.
  9. Pour the mousse into individual bowls or glasses and chill for at least 2 hours. Garnish with toasted coconut or fresh fruit. For added texture and depth, serve with a good quality granola.
Recipe Notes

Coconut cream: coconut cream and coconut milk are not the same thing (and coconut water has nothing to do with this whatsoever). Much like dairy milk/cream, coconut milk (canned or homemade) will separate out into thicker cream on the top and thinner milk on the bottom. This recipe calls for 1 cup of the thicker cream layer and 1/2 cup of the thinner milk. If you've got well-mixed coconut milk, let it stand in the refrigerator for a few hours then scrape off the top cream layer.

Comments

  1. I always love the classic combination of lime and the coconut but I must say that you have made this pairing in your recipe sound extraordinary, Sean. I am looking forward to trying it. It is wonderful to have a dairy-free mousse option, too. Thank you for sharing!

  2. LOL. feel free to chill! You don’t have to tell me twice. Looks like another stunning recipe and I like that you offer alternatives as well.
    PS. I’m a huge fan of breakfast for dinner so…

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