Vegan coconut mousse with passion fruit, lime and roasted pineapple
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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.
First published in 2018
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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
SAVE RECIPE
Method
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
- 1 pineapple, peeled
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
- 1 tin of chickpeas
- 1/2 tsp xanthan gum
5
Stir the lime zest and juice into the yoghurt, then fold the mixture through the meringue
- 1 lime, zested and juiced
- 100g of coconut yoghurt
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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