If you haven’t tried avocados in something sweet yet; this deliciously creamy Coconut and Avocado Mousse recipe is sure to win you over. With only three ingredients it takes under five minutes to whip up so it’s the perfect nutrient rich breakfast, dessert or snack.
As a kid the only way I knew how to eat Avocados was blended up with a splash of milk and sugar. My mum told me this is how she ate them growing up in Sri Lanka. This recipe is my twist on this. Using coconut cream makes it even more creamier as well as a vegan friendly treat.
Avocado and Coconut are both nutritious and rich ingredients. Therefore, a small amount of mousse will fill you up and satisfy any cravings. While it’s always great having leftovers, it’s important to store any leftovers in airtight containers to prevent browning. I aim to eat them within a day and cling wrap my individual ramekins of mousse.
Note: You can add as much syrup/honey depending on how much of a sweet tooth you have. I usually use 1-2 teaspoons.
- 2 ripe avocados
- 300ml coconut cream, tinned
- Honey, agave or maple syrup, to taste
- Add all your ingredients to a blender/smoothie maker and blitz until smooth.
- Dish up in small dessert bowls or ramekins.
- Top with coconut flakes and serve.