Lemon Coconut Mousse (Vegan, Gluten-free, Lactose-free, No Refined Sugar)
One thing that I really love about New Zealand is how people share things. And it seems like everyone has a lemon tree but me ;) That isn’t a problem though, because I get given free lemons from friends on a regular basis.
Equipment
- Blender
Ingredients
- zest and juice of 1 small spray-free lemon:
- 1/4 cup juice
- 1 tablespoon zest or more, if you prefer more zing
- 310 ml water
- 95 g dates pitted and diced
- 225 g creamed coconut (coconut butter)
- 1/3 teaspoon turmeric
- 1 pinch salt optional
Instructions
- Melt the coconut butter in a cup that sits in a warm water bath.
- Transfer all ingredients into the blender and blend until a smooth. It might pay to let the dates soak in the water for a while, this way it will be easier for the blender.
- Transfer to dessert glasses and let firm up in the fridge. This should take around 4 hours, depending on how cold your fridge is.
Notes
Enjoy! :)