This raspberry mousse has only six ingredients, yet it has nothing to envy a classic cheesecake. Coconut ground to a fine powder and coconut oil give it body, while the raspberries bring all their tangy fragrance. Served in small glasses, it already wins you over with its lightness; nicely decorated, it becomes a dessert to offer, for Valentine's Day or any other occasion. The only point to watch: the amount of coconut oil, which is what makes it hold.
Raspberry and coconut cheesecake-style mousse
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Ingredients
- 500 g frozen raspberries
- 120 g desiccated coconut, ground to a fine powder
- 120 ml cold-pressed virgin coconut oil, melted over very low heat
- 2 to 3 tablespoons runny honey
- 120 ml filtered and hydrogenated water
- 1/4 teaspoon vanilla powder
Method
- Let the raspberries thaw until they reach room temperature. To speed things up, plunge the tightly sealed bag into a bowl of lukewarm water.
- Blend the desiccated coconut in the blender until you get a fine powder.
- Add the raspberries, the honey, the water and the vanilla, then blend until perfectly smooth.
- Pour in the melted coconut oil and blend for another 30 seconds.
- Divide between small glasses and place in the fridge for at least 2 hours: the coconut oil firms up the mousse as it cools.
Tip
A cold-pressed virgin coconut oil really changes the result: it brings a softer, rounder flavour. Make sure the raspberries are no longer cold at all when you add the oil, otherwise it sets into little grains instead of blending into the mousse. For a seed-free texture, push the raspberry purée through a sieve before blending it with the coconut. A few fresh raspberries and a coconut shaving are all you need for decoration.
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FAQ: your questions about the raspberry and coconut cheesecake-style mousse
How do you make raspberry mousse?
Without gelatine or cream, the simplest version is to blend 500 g of thawed raspberries with 120 g of coconut ground to a powder, a little honey, 120 ml of water and a pinch of vanilla. Then add 120 ml of melted coconut oil, which makes it hold as it cools. After 2 hours in the fridge, the mousse becomes firm and creamy. All that is left is to serve it in small glasses.
Is it possible to whip coconut milk?
Yes, as long as you use the solid part of a well-chilled full-fat coconut milk, left overnight in the fridge: it whips like whipped cream. Liquid coconut milk, on the other hand, will not rise. In this recipe, you are in a way making your own coconut milk by blending the ground coconut with the water and the raspberries, and it is the coconut oil that gives the mousse its texture once cold. You can also add a spoonful of whipped coconut cream on each glass.
How do you eat frozen raspberries?
They are perfect for blended preparations: mousses, coulis, smoothies or sorbets, where their slightly collapsed texture after thawing does not show. For this mousse, let them come back fully to room temperature so that the coconut oil does not set on contact with the cold. On the other hand, avoid using them for decoration, where they release juice. Keep a few fresh raspberries for the finishing touch.
What quick dessert can I make with frozen fruit?
Frozen fruit turns into an instant ice cream in a few minutes: blend it while still frozen with a banana and a little plant milk. Once thawed, it makes coulis, raw compotes or mousses like this one, ready in a quarter of an hour of preparation. Red berries are the most versatile thanks to their acidity. Just remember to allow time for thawing or for setting in the fridge.
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