C: Coconut Lentil Mousse
Coconut was a natural healthy food choice for the letter “C”. Especially since this fruit is INCREDIBLY popular these days. And why not? Even though coconut is high in saturated fat, it’s mostly GOOD fat that your body craves. That doesn’t mean you should overdo it, but if you’re going to use coconut as an oil or dairy alternative, it’s an excellent option. Coconut also contains fibre, protein, iron and vitamins B6, magnesium and potassium.
As for lentils…you’re probably wondering why I chose to put them in a dessert. Well-they’ve been staring at me from my pantry for a while and I figured I should use them. But as far as nutrition goes? Lentils are a serious powerhouse. Low in calories and fat, these little legumes are high in fibre, protein and iron. Plus in this house, if you can puree it…you’re probably going to find it somewhere you wouldn’t expect. (Sorry Dad…please continue to visit!)
I wanted to make a dessert for my family this past week and I had a couple of cans of coconut milk sitting around. My kids had been asking for pudding for a while (Why?? We never have pudding in our house so I’m sure their friends at school have it in their lunches…) so I thought I would be a good Mom and make something special for them. Not pudding…but mousse.
Which is super confusing for a four and five year old.
“No, MOUSSE. Not the animal…it’s a dessert.”
“Made of Moose? I don’t want it.”
“No…mousse. It’s like fluffy pudding.”
“Ohhh…pudding. Why didn’t you say that?”
Clearly the finer details (or incredibly simple details) of dessert are lost on children.
For the record, my husband devoured this. Sneaking in the red lentils gave this ultra-white mousse a nice blush colour, but didn’t change the flavor. Just made it a little bit richer. Yum. And the added crunch from the coconut crumble took this over the top. A total win!
For the Mousse:
- 2 egg whites
- cream from 2 cans of full fat coconut milk (Best if cold-leave in fridge the night before)
- pinch salt
- 4 tbsp. honey
- 1/2 tsp vanilla
- 1/2 cup cold red lentil puree (I cooked dried lentils according to the package directions and then pureed them with water until I had a nice smooth puree)
For the crumble:
- 1/8 cup ground oats
- 1/8 cup ground almonds
- 1 tbsp. coconut oil, melted
- 1 tbsp. honey
- pinch salt
- 1 tbsp. unsweetened coconut
Preheat oven to 400 degrees.
Combine all crumble ingredients in a bowl and spread out on a parchment paper lined baking sheet. Bake for about 8 minutes or until lightly browned. Take out of the oven and crumble the mix together (Use a fork if too hot). Set aside.
Place egg whites in mixer with whisk attachment. Whisk until stiff peaks form. Place in a bowl and set aside in the fridge.
Take the cans of coconut milk out of the fridge. DO NOT SHAKE. Scoop the coconut cream out of the cans and place in mixing bowl, using the same whisk attachment. Reserve coconut water in cans for smoothies or another recipe.
Whisk coconut cream until smooth and fluffy. Add honey, vanilla and salt. Whisk until everything is combined. Fold in the egg whites. Little by little, fold in the red lentil puree. The mixture should still be fluffy (But will deflate slightly).
Spread the crumble into four big ramekins or six smaller ones (or whatever you have). Reserve a couple tablespoons to sprinkle on top.
Divide mousse between ramekins. Top with remaining crumble. Place in fridge uncovered until you’re ready to eat! This can be served right away but sets up quite nicely after a couple of hours. It’s a nice light dessert to make in advance.
Enjoy! You get the benefits of coconut and lentils all in one delicious and easy to make mousse (or moose…whatever).