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Virgin piña colada mousse

Virgin piña colada mousse

I am a sucker for sun and summer and I love indulging with any kind of local fruit when I’m on holiday. Fruit and vegetables are the best when they are local and in season – it’s not only good for the environment and reducing food miles, but also good for your pocket as they tend to be much cheaper. 

So this mousse is incredibly easy to make and very low in sugar, and with just 5 Ingredients that are easy to find anywhere you are. I’m fortunate that, here in Fuerteventura, pineapples are currently in season and they are incredibly sweet. [If you ever find yourself on the island, head to the Biosfera market in Puerto de Rosario for a great selection!] You can of course vary the fruit depending on what’s available, what’s in season or simply what you happen to be craving at the time (e.g. mango, kiwi, dragon fruit). The quantities here are for two portions.


Ingredients:

200g cashew nuts (soaked for at least 4 hours)

1 Tbsp shredded coconut

400g fresh pineapple, peeled and chopped

3 Tbsp coconut cream (the one in tins)

3 tsp coconut oil

Method:

After soaking the cashew nuts for four hours, drain well and put in a blender followed by all the other ingredients. Blend through until all the ingredients are well combined. Pour the cream in individual glasses (the prettier the better) and keep in the fridge for at least 4 hours to ensure it sets thoroughly. Before serving decorate with some matcha powder (for an extra infusion of vitamins and a dash of colour), some more shredded coconut and a slice of pineapple. Enjoy it safe in the knowledge that you are having something deliciously healthy!!