Getting back from Key West and getting back to reality means the cold weather of our northern states is hitting me square in the face. Trying to maintain a sense of the Keys, I wanted to dig out a recipe I found a few weeks ago. A Vegan Key Lime Pie. But no crust and just a few ingredients. Of course, the recipe is No. Where. To. Be. Found. Story of my life. I searched my phone, Pinterest, my Facebook page, my friends’ Facebook pages, even the black hole of an office cabinet I have. Nada. So in my stubbornness, I have assembled a recipe I hope will be a reasonable alternative. Can’t wait to try it out on the minions after school today…
Key Lime Mousse
2 avocados, diced
2/3 c lime juice
1/3 c maple syrup
2 cans full fat coconut milk – DO NOT shake cans!
Place diced avocados, lime juice and maple syrup in food processor. Or a bowl and use an immersion blender – I prefer quick and easy tools AND quick and easy cleanup! Blend until smooth.
Open coconut milk – did you remember not to shake the cans?? Scoop out the cream portion of the milk into a large bowl. NOTE: At times, the liquid will be at the top of the can and you can just pour it off first. Other times the liquid is in the middle. Scoop gently and you will find the liquid. Pour the liquid into a separate container. It is great in smoothies!
Whip the coconut cream with a hand whisk until it thickens. Great arm workout, by the way. Fold the lime juice mixture into the coconut cream.
Refrigerate or freeze until it is the desired consistency. Refrigeration will get a mousse texture, while freezing will make the mixture more like ice cream.
To serve, place in small bowls and top with shredded coconut. For kids, add a dollop onto a graham cracker. The extra sweetness of the crackers offsets the tartness of the limes. Enjoy!