Vegan coconut mousse with passion fruit, lime and roasted pineapple

PT40M

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Ingredients

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Roasted pineapple

Vegan coconut mousse

To garnish

1
Preheat the oven to 180°C/gas mark 4
2
To make the caramel for roasting the pineapple, place the coconut sugar in a medium-sized frying pan over a moderate heat with the nutmeg, salt and water. Bring to a simmer to dissolve the sugar
  • 50g of coconut sugar
  • 1/2 nutmeg, finely grated
  • 1/2 tsp table salt
  • 25ml of water
3
Place the pineapple in a roasting dish and brush liberally with the caramel. Place in the oven and bake for 20 minutes, basting every 5 minutes with the caramel
4
Meanwhile, drain the can of chickpeas, keeping 50ml of the aquafaba (chickpea liquid) and saving the chickpeas and remaining aquafaba for other dishes. Place the aquafaba in a mixing bowl or stand mixer and whisk vigorously until stiff peaks form. At this stage, add the xanthan gum and beat until stiff
5
Stir the lime zest and juice into the yoghurt, then fold the mixture through the meringue
6
Remove the pineapple from the oven and transfer to a chopping board. Cut into slices, divide between plates and top with a good spoonful of the coconut mousse. Garnish with passion fruit pulp and a few small mint leaves
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