Key Lime Mousse

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Key lime pie was a dish I grew up never, ever eating. I don’t think I tried it until I visited Key Largo, Florida a few years back. You have to have Key Lime Pie in Key Largo! I am always excited to try new things.  If it is something I enjoyed, I have to figure out how to make it. It is a strange complex that I have. If I can’t make it, then I why should I eat it?

Along the way of researching how to create this lime green creation, I stumbled upon a recipe from Food and Nutrition Magazine. It is by no means a traditional Key Lime Pie, but only having had the real thing once, I guess I don’t feel like I am missing anything.

Many ingredients in this dish are things that I always have in my pantry. I just haven’t put them together in this combo, until now! Avocados have the creamy, buttery, decadent texture that everyone craves. These little gems have so much to offer nutritionally and versatility. Bananas, who doesn’t buy those every time they go to the store? Limes, you can pretty much add to everything, but cereal. Nuts – I love nuts. Coconut (more nuts), if you have read some of my other posts, you know that I am obsessed. All of these ingredients, a little suga n’ spice, and voilá! Guilt-free Key Lime Mousse is born.

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My family was coming over for dinner and I decided to make this dessert in 3oz individual cups. I happened to have extra “shot size” plastic cups laying around from another party I had. Shots at my parties, what? No. Dessert shots, of course 😉

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Add all of the ingredients for the crust in a food processor or something that will pulverize the ingredients into a sticky, mix.

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Add all of the mousse ingredients together and whip until you get a smooth and creamy consistency. I whipped mine a little extra to incorporate some air for a more light and fluffy feel.

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Top the crust with the whipped mousse. Start whipping the coconut cream, and top the mousse.

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Ingredients:
For Crust:
1/2cup unsweetened coconut
1/4cup walnuts
1/4cup Dates – pits removed
Pinch of salt

For the Mousse:
2 Avocados, peeled and pitted
1 Ripe banana
1/8c up Lemmon Juice
1/4cup Lime Juice
1T Lime Zest
2T Real Maple Syrup
1teasp Vanilla Extract
pinches salt

Coconut whipped topping:
15oz can of coconut milk

Instructions:
1. Add shredded coconut, walnuts, dates (pits removed!), and pinch of salt to a food processor. Pulse together until you get a sticky, crumbly consistency. Remove and press into the bottom of a pie dish, or individual serving cups.
2. Add all ingredients for the mousse into a food processor and blend until smooth and creamy consistency. Add this layer on top of your crust mix.
3. Take your coconut milk out of the refrigerator and scrape out the solid part on top. Put this in a bowl and whip until light and fluffy. Top your Key Lime mixtures. (Feel free to substitute regular whipped cream on top, homemade or store bought)

Additional Notes:
This crust is delicious to use as a base for other desserts as well. It sticks together nicely. You can also toast it in the oven for a few minutes after  you pressed into the bottom of a dessert dish.

The Key Lime Mousse is delicious enjoyed on it’s own too. This dessert leans more on the tangy side than overly sweet. So, if you are looking for something light, quick and satisfying – this is a go to!

You can also layer the crust and mousse a few times to create a parfait. Or add banana slices between those layers for a funky breakfast parfait too!

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A little taste test before serving is always necessary.

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