Lime and Coconut Avocado Mousse
After the heat wave, we’re having a very rainy week here, so far. Thus, I’m making up with the lack of sunshine with detective series set in the Caribbean or the Pacific, and colourful, tasty, spicy food, with a touch of the Tropics. Like this beautifully indulgent Lime and Coconut Avocado Mousse! Happy Tuesday!
Ingredients (serves 2):
1 small, ripe avocado
4 teaspoon demerara sugar
a juicy lime
a tin coconut milk
desiccated coconut, to garnish (optional)
Halve and pit avocado. Scoop its flesh into a medium bowl. Sprinkle with demerara sugar. Thoroughly squeeze the juice of half the lime over the avocado.
Using a hand-held blender, process until very smooth. Set aside.
Open coconut milk tin without shaking it. Scoop up about 1/3 cup of the thick, creamy part and spoon into a small bowl.
Beat coconut cream with an electric beater, gradually increasing speed to high until soft peaks just form.
Gently fold coconut cream into avocado mixture with a spatula, until no white streak remains.
Spoon avocado mousse into two serving cups or bowls.
Cut two thin lime slices in the remaining halve. Top avocado mousse with lime slices. Chill in the refrigerator, at least a couple of hours before serving.
Serve Lime and Coconut Avocado Mousse well-chilled, sprinkled with desiccated coconut, if you wish.
