Lemon Coconut Mousse

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

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.

Nutrition

Per 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.

 

RECIPE ADAPTED FROM: L. MOODY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2020

Easy Cherry Upside-Down Cake

20180707_105854Summer means school’s out, barbeques light up, and ample time is spent outdoors enjoying the fantastic weather. With longer days and warmer temps, entertaining becomes easier and sometimes unexpected if people decide to drop over. If you’re ever looking for a dessert that’s quick to prepare for last minute summer get togethers or easy enough to make and take for a picnic, look no further than this delicious cake.

20180707_110006Featuring in season cherries, you’ll get a taste of summer bursting through every bite. I make this with my favorite organic cake mix, Miss Jones, for convenience, however you can also make it with your own homemade cake recipe if you have more time. Dark, sweet cherries taste best, however you can use any variety of cherry available to you or even mix and match. The juices released from the cherries make for a moist, flavorful, and easy cake!

20180707_105802NOTE: Fresh or frozen cherries can be used in this recipe. If using frozen cherries, be sure to thoroughly thaw and drain the cherries before proceeding with the recipe as directed.

Easy Cherry Upside-Down Cake

 

Ingredients:

  • 2 tbsp. Unsalted Butter; melted
  • 1/3 cup packed Light Brown Sugar
  • 4 cups pitted fresh Bing Cherries
  • 1 box Vanilla Cake Mix

 

Preparation:

  1. Preheat oven to 350°. Place butter in a 13 x 9 inch baking pan. Place pan in oven until butter is melted. Remove from oven and swirl melted butter around pan to evenly coat.
  2. Sprinkle brown sugar evenly over melted butter. Arrange cherries in a single layer over brown sugar. Set pan aside.
  3. In a large bowl, prepare cake mix according to package directions. Pour prepared batter into pan. Spread batter evenly over cherries.
  4. Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cake to cool in pan for 10 minutes.
  5. Loosen cake from edges of pan with a knife and then invert cake onto a serving platter or sheet pan. Place on a wire rack to cool completely.

 

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2018