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Chocolate Coconut Moussier

What you need: 

Crumble Topping:

1 tablespoon organic ground chia seed flour

2 tablespoon sugar free chocolate syrup (coffee flavouring syrup - Net 0g Carbs)

1 tablespoon water

3 tablespoon organic coconut flour

1/16 teaspoon fine grind salt 

1 tablespoon melted coconut oil


2 cups full-fat coconut cream (See Notes)

2 1/2 tablespoon sugar-free chocolate syrup (or coffee flavoured syrup)

15 drops liquid stevia

1/8 teaspoon fine grind salt

3/4 teaspoon agar agar powder  

1/2 tablespoon pure vanilla extract


Fresh lime zest, cut into thin strands

Unsweetened chocolate bark (dairy-free)

Unsweetened coconut, shaved or shredded

What you do: 

For the Crumble:

1. Preheat oven to 350°F. Mix chia, syrup, and water, and allow to sit undisturbed for 5-10 min until it becomes gelatinous.
2. In a separate mixing bowl combine flour and salt. Mix in all ingredients until very crumbly.

3. Press together to form a thick layer on a parchment-lined baking sheet. Bake for 5-10min until edges start to brown.
4. Allow to cool, then crumble. Use a salad spinner to sift crumble to appropriate size.
5. Separate 3 tablespoons of crumbs and add melted coconut oil to it. Set aside.

For the Mousse:

1. Chill deep, narrow mixing bowl and beaters in freezer for 10 min. When working with cream, keep mixing bowl in an ice bath.

2. Sprinkle agar over syrup and vanilla in a sauce pan and allow to sit for 5 minutes. Then turn on heat to med-low and allow agar to dissolve, stirring occasionally. (Be sure to watch agar, if left on heat too long will start to become gelatinous which then needs to be discarded.) 
3. Remove from heat and allow to cool (do not allow it to harden to much, but cool enough so it doesn't hurt the cream too much).
4. Spoon cream into chilled bowl and whip. 
5. Once peaks start to form, add remaining syrup, stevia, and salt. Continue to whip for another minute or so; when agar mix is cooled, fold in agar mix into cream.
6. Keep chilled. Fold Crumble into Filling.

To Assemble: 

1. Spoon ½ tablespoon of coconut oil crumble in bottom of each ½ cup plastic babyfood container (bioplastic preferred) and lightly press to form crust.
2. Using large mouth piping spout, pipe filling into containers.
3. Sprinkle chocolate, then coconut, then lime peal on top of each dessert.
4. Store in fridge or freeze and allow to thaw. Serve chilled and enjoy!

NOTES on Coconut Cream

If bulk full-fat coconut cream from coconut milk cannot be found, here's how to make it. Refrigerate coconut milk, unopened for at least an hour or 20 minutes in freezer. Be careful not to agitate the can b/c the fatter cream should be on top leaving thinner semi-transparent coconut milk-water on the bottom. Using a spoon, skim the cream off the top into a chilled mixing bowl, being sure not to collect any milk/water which will prevent the whipping process. 1 98-ml can of coconut milk will provide approx 1 cup of skimmed cream, which when fluffed will provide about 2 cups of whipped coconut cream.

Preparation Time: 
Cooking Time: 


ADDITIONAL NOTES: (they didnt all save)

> If skimmed cream is solid after being chilled for an hour, be sure to cream it first with a chilled spatula.

> The higher the fat content in the coconut milk before separation with result in stiffer peaks.

> Be Careful not to over whip, as you continue to whip, the cream heats up and starts a grainy separation precess that cannot be undone.


Countless variations can be created simply by substituting the garnishes and sugar-free chocolate syrup for other sugar-free syrups (all will contain a coconut base) such as strawberry banana coconut, lemon coconut, chocolate cherry coconut, mango coconut peach, etc... 

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