Chilled Avocado Lime Mousse with Toasted Coconut

A light and refreshing dessert that balances spice with cool, citrusy sweetness.

Prep Time

15 minutes

Total Time

20 minutes + chilling time (at least 2 hours)

Calories

285 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.89/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dessert

Cuisine:

Mexican•Thai

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2Ripe Avocados(Hass avocados work best)

£2.00

0.3cupLime Juice(Freshly squeezed)

£0.30

1tablespoonLime Zest

£0.10

2tablespoonsHoney(Adjust to taste)

£0.25

0.3cupFull-Fat Coconut Milk(Refrigerated overnight, use the thick cream on top)

£0.35

0.5teaspoonVanilla Extract

£0.15

0.3cupUnsweetened Shredded Coconut(For topping)

£0.40

0.1teaspoonPinch of Salt(Enhances flavor)

Total Cost

£3.55

£0.89 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread the shredded coconut on a baking sheet in a thin, even layer.
2.
Bake for 3-5 minutes, or until golden brown, stirring occasionally to prevent burning. Remove from oven and let cool completely.
3.
In a food processor or blender, combine the avocado, lime juice, lime zest, honey, coconut milk cream, vanilla extract, and salt.
4.
Blend until smooth and creamy, scraping down the sides as needed.
5.
Taste and adjust sweetness (add more honey) or tartness (add more lime juice) as desired.
6.
Divide the mousse evenly among four serving glasses or bowls.
7.
Cover and refrigerate for at least 2 hours to chill and firm up.
8.
Before serving, sprinkle each mousse with the toasted coconut.

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My Notes

Nutrition Information

Nutrition per serving (115g)

285 kcal / 1192 kJ

Carbs

19.3g

7% of RDA

Fat

23.5g

34% of RDA

Protein

3.1g

6% of RDA

Detailed Breakdown

Fibre

6.8 g

23% of RDA

Sugar

9.8 g

11% of RDA

Sodium

35 mg

2% of RDA

Saturated Fat

14.8 g

74% of RDA

Chef's Tips

Make sure your avocados are perfectly ripe for the best texture and flavor.

For a richer flavor, use chilled, full-fat coconut milk. Skimming the thick cream from the top of the can provides the best results.

To toast the coconut, watch it closely to prevent burning as it can go from golden brown to burnt very quickly.

This mousse can be made a day ahead of time. Store covered in the refrigerator.

For a spicier kick, add a pinch of cayenne pepper to the mousse.

Cooking Equipment

Food Processor or Blender

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spicy Black Bean and Corn Salsa with Baked Tortilla Chips

A vibrant and flavorful Mexican appetizer that's easy to make and perfect for sharing. It features a fresh salsa of black beans, corn, and spicy jalapeño, served with crispy baked tortilla chips.

45 minutes

6 servings