Vegan Coconut Mousse Recipe - Great British Chefs

Coconut mousse with passion fruit, lime and roasted pineapple

Dessert
easy
2
40 minutes

PT40M

Chantelle Nicholson's vegan coconut mousse recipe is served with sumptuous roasted pineapple, basted in a caramel made of coconut sugar for a simple yet delicious dessert. The mousse is made from aquafaba – a great vegan egg white replacement which is actually just the water found in a tin of chickpeas. It will require some vigorous whisking, so use an electric hand whisk to save on the elbow grease. There will be pineapple left over, so use any excess to spruce up in breakfasts or desserts.

Discover more:

Share recipe

Related recipes

Orange and almond polenta bundt cake

Chantelle Nicholson

Piña colada ice lollies

Sally Abé

Pineapple fritters with five spice toffee dipping sauce

Sarah Trivuncic

Pineapple chutney

Chloë King

Scotch bonnet, pineapple and mango hot sauce

Helen Graves

Ingredients

print recipe

shopping List

Metric

Imperial

Roasted pineapple

50g of coconut sugar
1/2 nutmeg, finely grated
1/2 tsp table salt
25ml of water
1 small pineapple, peeled

Vegan coconut mousse

1 tin of chickpeas
1/2 tsp xanthan gum
1 lime, zested and juiced
100g of coconut yoghurt

To garnish

print recipe

shopping List

Preheat the oven to 180°C/gas mark 4

To make the caramel for roasting the pineapple, place the coconut sugar in a medium-sized frying pan over a moderate heat with the nutmeg, salt and water. Bring to a simmer to dissolve the sugar

50g of coconut sugar
1/2 nutmeg, finely grated
1/2 tsp table salt
25ml of water

Place the pineapple in a roasting dish and brush liberally with the caramel. Place in the oven and bake for 20 minutes, basting every 5 minutes with the caramel

1 pineapple, peeled

Meanwhile, drain the can of chickpeas, keeping 50ml of the aquafaba (chickpea liquid) and saving the chickpeas and remaining aquafaba for other dishes. Place the aquafaba in a mixing bowl or stand mixer and whisk vigorously until stiff peaks form. At this stage, add the xanthan gum and beat until stiff

1 tin of chickpeas
1/2 tsp xanthan gum

Stir the lime zest and juice into the yoghurt, then fold the mixture through the meringue

1 lime, zested and juiced
100g of coconut yoghurt

Remove the pineapple from the oven and transfer to a chopping board. Cut into slices, divide between plates and top with a good spoonful of the coconut mousse. Garnish with passion fruit pulp and a few small mint leaves

In partnership with

Follow Vitality

Discover more:

Share recipe

In partnership with

Follow Vitality

Chantelle Nicholson

From New Zealand law student to group operations director and now chef-patron of Tredwells in London, Chantelle Nicholson’s hard work and determination has seen her rise through the ranks of Marcus Wareing’s restaurant empire.