The world is currently on lock-down thanks to Covid-19, leaving most of us with a lot of extra time on our hands. One of the ways I have found to pass the time is by cooking. I don’t usually cook a lot each day, just heat and eat sort of thing. I’m used to doing a once-a-week meal prep to save time and that routine has not changed despite our newfound stay at home lifestyle. But with not much to cook and nowhere to go, what is there to do with all the extra time??? One word. CLEAN.
We all hate it. Most of us find a way to procrastinate doing it. So to get myself motivated enough to start, I began with my favorite area of the house, the kitchen. By starting in an area I enjoy, it makes the cleaning process a bit more bearable. During my kitchen cleanse, I found several items I bought but I never ended up using, one of them being a can of coconut milk.
Since I’ve struggled lately to get food items I used to find so easily in the stores, I learned very quickly to have a greater appreciation for food. In an attempt to prevent waste, I needed to come up with a way to use my coconut milk, which brings us to this delicious mousse.
There are several different ways to utilize coconut milk, from savory to sweet, however I opted for a sweet application, for that is what my body currently craves. Although I live a fit lifestyle, I do still give in to my cravings. The only exception is that I do so in a healthier way. This metabolism-boosting mousse is just one of many great examples of a healthy approach to sweets. As a wonderful alternative to heavy, sugar-laden treats, this mousse is light and free of refined sugar. Sweetness is lended naturally from pure maple syrup and a metabolism-boosting kick is provided through a combination of cayenne and coconut. To finish off the dish, I top it with a few toasted coconut chips, however this is totally optional.
With most of us being stuck indoors 24/7, any help we can get to stay on track with our goals is welcomed. So the next time you’re in need of something to pass the time, head into the kitchen and whip up this sweet treat that will also rev up your metabolism!
Lemon Coconut Mousse
- 3 Eggs
- 1½ tbsp. Lemon Zest
- ½ cup Lemon Juice
- ½ cup Pure Maple Syrup
- ¼ cup Coconut Oil
- 2 (13.5 oz.) cans Coconut Milk; refrigerated overnight
- ¼ tsp. Ground Cayenne Pepper
- In a medium saucepan, whisk eggs. Add lemon zest and maple syrup. Heat over medium and whisk constantly, until the mixture is creamer and paler in color, about 5 minutes. To saucepan, slowly alternate adding coconut oil and lemon juice (it should take about 3 additions for each). Continue to whisk constantly until the mixture is creamy, color is even, and bubbles just begin to form.
- Remove from heat and pour through a fine mesh sieve placed over a jar or bowl. Press the mixture into the sieve to ensure as much of the mixture goes through as possible. Cover and refrigerate for at least 4 hours or overnight.
- Just prior to serving, chill a metal bowl in the refrigerator for at least 30 minutes. Remove cans of coconut milk from the refrigerator and open from them from the bottom. Pour out the water and reserve for another use or dispose. Scoop out the solidified white cream and place into the chilled metal bowl. Add the cayenne and beat with an electric mixer on medium-high until creamy, about 30 seconds. Gently fold in the chilled lemon mixture and serve.
NutritionPer Serving (¼ cup): 287 Calories; 4 g Protein; 24 g Total Fat; 20 g Sat. Fat; 0 g Fiber; 42 mg Sodium; 13 g Sugar; 15 g Carbs; 70 mg Cholesterol.