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Coconut Chia Mousse
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Coconut Chia Mousse
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Coconut Chia Mousse
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Coconut Chia Mousse

By Michele K La Chante

NOTE: This recipe lasts about 3 days in the fridge once made.

A delicious raw food mousse to delight dinner guests!

This dish takes more work than usual to make but if you are like me and love to play with recipes and come up new and delicious creations, then you will have a lot of fun.
This sweet treat has been kept low gylcemic with the use of Coconut Secret’s raw organic Coconut Nectar.  The night before making this dessert remember to soak your almonds for making the almond mylk.  I also soaked the chia seeds in the coconut water the night before so that they were fat and juicy.

DAY BEFORE PREPARATIONS

Almond Mylk
Soak enough almonds overnight and no more than 12 hours to make up 2 cups of almond mylk using a 2:1 ratio of water to almonds

Chia Seeds

  • 2 cups of Baby Coconut Water (save the flesh to use in the mousse recipe below)
  • ⅓ cup of organic Chia Seeds

Mix together and let stand while the Chia seeds soak up the Coconut water.

Irish Moss Mixture
Blend up 25gms of soaked and cleaned Irish Moss with 2 cups of Almond Mylk (as per instructions for blending that come with your Irish Moss) and put to one side.

ON THE DAY PREPARATIONS

Coconut Chia Mousse


Blend these ingredients together and then add the following:


Once you have blended these ingredients thoroughly pour the whole mix into a jug, add the soaked chia seed mix and stir well to combine. This will make a decent sized batch which we were all quite happy about as it is so delicious and nutritious and keeps you going for hours.

 


 


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Coconut Chia Mousse makes excellent use of the whole baby coconut so you are using both the water and the white soft flesh of the coconut.  The addition of the Coconut butter enhances the rich creaminess of this dish.
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