“Look what my friend gave me,” he said beaming, holding up a bucket full of this tender fruit we love so much.
As delicious as they are there was no way we could eat all of them before the spoiled so I froze a few and decided to make a mousse we could enjoy at dinner time.
I chose a handful of ripe guavas and made a purée then removed the seeds before adding whipped coconut cream.
This was the most tedious part of making this mousse. I used a mesh colander to achieve this, You could use a cheesecloth or slotted spoon as well.
I chose to use coconut cream for this light and fragrant dessert since my daughter is now a vegan. Coconut cream does not whip up into a thick cream the way milk does but it is light and lovely!
If you are looking for a slightly thicker dessert you can add 1/2 a cup of cashews soaked overnight in 1/2 cup of coconut milk. Blend until smooth and fold in to the mousse.
Lemon zest brings out the flavor of the guavas and the maple syrup added just a touch of sweetness. The flavor pops even more the next day so I recommend refrigerating the mousse for at least a couple of hours before serving.
I made a coulis of organic strawberries and raspberries to drizzle over the mousse. This was the perfect compliment to an already delicious treat!
- 2 to 3 large ripe guavas
- 11/2 cup coconut cream
- ½ cup coconut milk
- 2 tbsp maple syrup
- zest of 1 lemon
- *optional ½ cup cashews soaked in coconut milk
- Scoop flesh out of guavas and place in blender.
- Blend until you get a smooth purée
- Pass purée through a sieve, slotted spoon or colander to remove seeds.
- Whip coconut cream, coconut milk and maple syrup together.
- Fold in guava purée and lemon zest.
- Pour into individual ramekins or a glass bowl and refrigerate for a couple of hours.
- I love family meals and insist on them every night... But when I come in from a workout on a cold winter day I love to cuddle up on the couch with a nice bowl of steaming soup... So comforting! On those days I want a soup that is full…