Raspberry & coconut milk mousse for kids (dairy and egg free)
This raspberry & coconut milk mousse is a quick, easy and healthy pudding that your kids will love. It’s made from just three ingredients and has no added sugar!
Equipment
- 1 Hand held electric whisk
- 1 Mixing bowl
- 1 Stick blender optional
Ingredients
- 1 can full fat coconut milk, chilled overnight
- 1 large or 2 small ripe bananas
- Large handful of raspberries
Instructions
Advance prep!
- Chill a can of full fat coconut milk in the fridge overnight. This brings the coconut cream to the top of the can, which then hardens. The coconut water settles at the bottom. It can be a good idea to chill a spare as well, just in case one doesn’t set or you want a bit more of the hardened cream.
To make the mousse:
- Carefully open your chilled can of coconut milk - don’t tip or shake it as this will mix up the cream and the coconut water.
- Scoop out the hardened coconut cream into a mixing bowl and whisk (I use an electric whisk) for a couple of minutes until thick and creamy. The remaining coconut water can be used in smoothies!
- In a separate bowl, mash up the banana and raspberries to form a puree. If you want it entirely smooth, you can give it a blitz with a stick blender.
- Tip half the banana and raspberry puree into the coconut milk bowl and whisk it all up! Continue whisking and adding the puree little by little until you are happy with the consistency. Doing it this way allows you to control the consistency and stop it becoming too runny.
- The mousse will keep for a couple of days, refrigerated in an airtight container. If you have any leftover banana and raspberry puree you can also refrigerate in an airtight container and serve stirred through porridge or dairy free yogurt.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking 'may contain' statements on each ingredient and making your own assessment of risk based on personal circumstances.