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Coconut Cream Mousse with Cardamom

Coconut Cream Mousse with Cardamom

Generally mousses tend to have eggs whisked into them which doesn’t make it a vegetarian or vegan dish.

bar Coconut Cream Mousse with Cardamom
The whipped cream in this recipe gives the airy and mousse like consistency that’s required.

Picture by Werner Van Peppen

Serves 4

240ml/1 cup double cream, whipped
240ml/1 cup coconut cream or milk
1 tbsp agave syrup or runny honey
the seeds of 4-6 cardamom pods, crushed


Place the whipped cream in a bowl and fold in the coconut cream or milk. Whisk until the mixture becomes quite thick and tip in the agave syrup or honey and the cardamom seeds and continue to whip. Put into individual ramekins and bowls then cover with clingfilm and place in the refrigerator to chill. Remove ten minutes before serving.


This dish can be stored in the refrigerator for 2 days.

(c) 2012

Spice Bites