A cold and airy Coconut Mousse with a touch of lime to serve on your strawberries is the new way to go! Simple, and easy to make, you’ll never get back to whipped cream.

You’ll say this looks exactly like the simple cup of strawberries topped with whipped cream… boring… but you are far from the truth! This is coconut milk infused with makrut lime leaves and turned into a foamy cloud. As soon as you’ll taste it, you’ll wish for the rest of your life, to have this mousse instead of whipped cream. I ate it, at first, in one of my favourite restaurants, as a side to a “Chocolate fondant” dessert. Coconut Mousse is so delicious!

Technique

Coconut Mousse

You’ll need a siphon to foam it, without it you won’t be able to foam it up. Siphon is the last “kitchen gadget” I got myself… especially to reproduce this coco-lime mousse and I don’t regret it at all. It takes no space and can create some really lovely details for your dishes. If made in advance, of course. Plus, it won’t break your budget since it’s pretty cheap. No need for the big bottle, just the 1L is gonna be plenty for home!

Resting Time

The only “ick” is the time it takes to cool it, so you have to make it in advance. Let’s say 6 hours is a secure number. It’s especially long if you have to warm up the liquid before… incorporating the gelatin or agar.

Another fun fact about a siphon is: you can leave the mixture in the fridge with no problem and use it on demand. A bit of coco air on the pancakes honey? or on your morning coffee for a change?

Coconut Mousse

Golden Rules of Siphon

  • Never over or underfill the bottle. You always must try to hit the half line.
  • Make sure to cool off the liquid a bit before closing it up.
  • To make foams you’ll need two cartridges of Nitrous Oxide for a 1L bottle.

To Serve with

This Coconut mousse goes everywhere! Just like I’ve mentioned earlier on the side of a chocolate fondant cake, or simply on fruits like mango, strawberries, kiwis, etc. Have some leftovers? Use it on top of your pancakes. A really easy-to-pair mousse!

Coconut Mousse Strawberries

5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
resting time 5 hours
Total Time 5 hours 10 minutes
Servings 8 people
Calories 134
A cold and airy coconut mousse with a touch of lime to serve on your strawberries is the new way to go! Simple, and easy to make, you’ll never get back to whipped cream.

Equipment

  • 1 1L siphon

Ingredients

  • 500 ml coconut milk
  • 2 tbsp confectionner sugar
  • 7 Makrut leaves (frozen)
  • 1 tbsp coconut oil
  • 1 tsp gelatin powder (or 1 sheet)
  • 1 pinch salt

Instructions 

  • Soak the gelatine sheet in cold water. (of you use sheet instead of powder)
  • Add the coconut milk, kaffir lime leaves, sugar and salt to a small saucepan and bring to a simmer for 5 minutes.
  • When the cooking is over, add the gelatine sheet and mix.
  • Take the leaves out by passing the liquid though a meshed seive.
  • Add the liquid to the siphon.
  • Let cool in the fridge, open bottled until cool (approx. 30 min.).
  • Close it up, fill with N2O, lay horizontally in the fridge for minimum 5-6 hours.
  • Before serving shake it well and pour vertically, downwards.
Author: Marie Breton
Calories: 134kcal
Course: Postre
Cuisine: Other
Keyword: air fryer, coconut, dessert, light, magrut lime, mousse, siphon, strawberries

Nutrition

Calories: 134kcal | Carbohydrates: 3g | Protein: 2g | Fat: 14g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 131mg | Vitamin C: 1mg | Calcium: 11mg | Iron: 2mg
Nutrition Facts
Coconut Mousse Strawberries
Amount per Serving
Calories
134
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
1
g
Sodium
 
14
mg
1
%
Potassium
 
131
mg
4
%
Carbohydrates
 
3
g
1
%
Protein
 
2
g
4
%
Vitamin C
 
1
mg
1
%
Calcium
 
11
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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