Coconut & Dates Mousse (VG, dairy-free, may be made V)

We all love the simple things in life, right? Instant coffees, in-shower makeup removers, touch IDs, multitools – you name it. These little things make it a lot easier (and, frankly speaking, we get used too quickly).

You can apply exactly the same simplicity concepts to food preparation. Don’t you ever tell me that you like complicated recipes. Show me anyone who is really into buying a whole shopping trolley full of ingredients normal people don’t even know the names of, or not sure how to behave in their presence. Like, buying pigeons to impress your date and ending up ordering Domino’s with cheesy crust after a fatal failure to awake your inner chef. Not your story, bro, obviously you found that out after frittering your money away on ridiculous inedible foods.

So, let’s keep it basic. Don’t want to exaggerate, but I’m about to get you acquainted with a cool recipe of your next favourite coconut dessert (shoutout to all coconut lovers out there – we are in the same boat, I feel you, people!).

Jam Jars Coconut and Dates-5

Coconut & Dates Mousse (220 g jar):

  • 120 ml full-fat coconut milk
  • 30 g dates (leave then in hot water for a while If yours are not that juicy and soft)
  • Gelatine – follow quantity directions on the pack (substitute with agar-agar If you aim for a vegan version of the mousse)
  • 30 ml water
  • 1 date and desiccated coconut (to garnish, optional)

Jam Jars Coconut and Dates-2

  1. In a separate bowl, pour 30 ml of water and gelatine. Let it sit for a bit and absorb the water.
  2. Deseed the dates and cut them in even pieces. If yours are dry and firm, soak them in steaming hot water for a bit, and do all the manipulations afterwards.
  3. In a saucepan, heat coconut milk until it starts steaming, but don’t let it boil! When it’s hot enough, pour gelatine in and stir until it dissolves completely.
  4. Transfer hot milk and dates into the blender and blitz them into an even mixture. No big pieces of dates allowed (should not be a problem for Vitamix owners hah).
  5. Transfer your future mousse into prepared jar and leave in the fridge overnight.
  6. Release, garnish up to your liking and devour immediately! Bon appetit!

Macros per 220 g jar:

Cal: 366/ P: 6,8/ F: 28,6/ C: 34,5


Watch my Latest vlog – Such Healthy Stuff!

Jam Jars Coconut and Dates-4

Кокосово-финиковый мусс:

  • 120 мл кокосового молока (не обезжиренное, часто встречается в жестяных банках)
  • 30 г фиников
  • Желатин – см. кол-во на упаковке (веганы и вегетарианцы могут заменить на агар-агар)
  • 30. мл воды
  • финик и кокосовая стружка для украшения

Jam Jars Coconut and Dates-3

  1. Распустите желатин в воде, дайте ему немного постоять
  2. Выньте косточки из фиников и нарежьте на небольшие кусочки (если у вас они твердые и сухие, предварительно подержите их в кипятке, и они размягчатся)
  3. Кокосовое молоко перелейте в кастрюльку. Нагревайте молоко, пока от него не начнет исходить легкий пар. Но не дайте ему закипеть! Далее влейте набухший желатин и мешайте до полного растворения.
  4. Снимите молоко с огня, дайте немного остыть, затем отправьте в блендер вместе с финиками. Взбивайте смесь, пока финики не измельчатся.
  5. Перелейте ваш будущий мусс в подготовленную емкость и отправьте на ночь в холодильник. С утра произвольно украсьте и немедленно наслаждайтесь! Приятного аппетита!

КБЖУ на порцию 220 г:

Ккал 366/ Б 6,8/ Ж 28,6/ У 34,5

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