Recipe: Lúcuma coconut mousse v2.0
This is a revamped version of the lúcuma coconut mousse I posted a while ago, this time with the added benefit of the probiotic cultures in CO YO and the collagen in gelatin.
Lúcuma coconut mousse v2.0
This version of lúcuma coconut mousse has the added benefit of the probiotic cultures in CO YO and the collagen in gelatin.
Ingredients
Base
- 1 cup (100g) almond meal
- 1 tbsp cocoa powder
- 50 g salted butter
- 1 tbsp maple syrup
Mousse
- 1 400g tub tub plain CO YO
- 2 tbsp lúcuma powder
- 2 tsp maple syrup
- 4 tsp cold water
- 1 tsp gelatin (grass-fed recommended)
To serve
- a few squares dark chocolate (85% recommended)
Instructions
Base
- Preheat oven to 180°C.
- Melt the butter and mix with the rest of ingredients.
- Line a small loaf pan with wax paper, spread the mix and bake for 10 minutes.
- Let cool down.
Mousse
- Sprinkle gelatin on water and let hydrate. Melt over a pot of boiling water and let cool a bit.
- Mix coconut yoghurt, lúcuma powder and maple syrup with a whisk or mixer. Add hydrated gelatin and mix well.
To serve
- Line glasses or ramekins with pieces of the base, spoon mousse and top with grated chocolate. Refrigerate until ready to eat.
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One Comment
Amanda @ Gourmanda
I’m impressed by how many different ways you’ve found to use the Co Yo – I’m so boring I’d probably just eat it straight out of the tub without thinking of how to use it in other ways!