Vegan coconut mousse with passion fruit, lime and roasted pineapple
Chantelle Nicholson's vegan coconut mousse recipe is served with sumptuous roasted pineapple, basted in a caramel made of coconut sugar for a simple yet delicious dessert. The mousse is made from aquafaba – a great vegan egg white replacement which is actually just the water found in a tin of chickpeas. It will require some vigorous whisking, so use an electric hand whisk to save on the elbow grease. There will be pineapple left over, so use any excess to spruce up in breakfasts or desserts.
Ingredients
Metric
Imperial
Roasted pineapple
- 50g of coconut sugar
- 1/2 nutmeg, finely grated
- 1/2 tsp table salt
- 25ml of water
- 1 small pineapple, peeled
Vegan coconut mousse
- 1 tin of chickpeas
- 1/2 tsp xanthan gum
- 1 lime, zested and juiced
- 100g of coconut yoghurt
To garnish
Method
- 50g of coconut sugar
- 1/2 nutmeg, finely grated
- 1/2 tsp table salt
- 25ml of water
- 1 pineapple, peeled
- 1 tin of chickpeas
- 1/2 tsp xanthan gum
- 1 lime, zested and juiced
- 100g of coconut yoghurt
From New Zealand law student to the opening of her first solo sustainable restaurant Apricity (which won a Michelin green star in 2023), Chantelle Nicholson’s hard work and determination – especially in evolving free-from and plant-based cooking at the highest level – has cemented her reputation as one of the UK's most forward-thinking chefs.
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