Light, tangy and creamy, it’s the perfect end for a spring dinner party. If you’re after something a bit more substantial, try making ginger cake and serving with a dollop of the mousse. yum, yum, yum!
Serve with fresh strawberries. Makes 4 individual serves.
1 can coconut milk (NOT low fat)
¼ cup honey or equivalent of agave syrup.
¼ cup cornflour
1cup coconut milk or soy milk or almond milk
juice of 2 limes
zest from 2 limes
½ tsp vanilla essence
Place the tin of coconut milk in the fridge for a few hours (overnight preferable). When you open the tin, the coconut cream should have solidified at the top, leaving the milk separate at the bottom. Scoop out the thick cream and put it in a mixing bowl (leave the milk for the second part of the recipe). Beat on high for a minute or two until it develops the consistency of heavy whipped cream. Put this aside.
In a small saucepan, combine honey, cornflour, remaining coconut milk and soy milk. Over a medium heat, whisk constantly until the mixture bubbles and thickens. Remove from heat and stir in the lime juice and half of the zest.
Cool to room temperature by placing pan in a ‘bath’ of ice and cold water and stirring until cool (make sure you don’t splash any of the water in the mixture). Gently fold in the whipped coconut cream until blended. Evenly distribute into ramekins or teacups and refrigerate for at least 1 hour, but longer is better. Sprinkle with remaining zest just before serving.