Lemon Coconut Mousse

In our search for ever more delicious, easy to prepare, desserts (if lemon is an ingredient, that immediately makes it a prime candidate!), we came across the following in Lévana Kirschenbaum‘s The Whole Foods Kosher Kitchen (page 356):

Lemon Coconut Mousse

Another treat born of good flavor matchmaking. Anyone not a lemon lover need not apply!

Detail from photo by Meir Pliskin, on page 357

Detail from photo by Meir Pliskin, on page 357

1 1/2 envelopes unflavored gelatin

1/4 cup cold water

1 15-ounce can coconut milk

3 tablespoons lemon zest

1/4 cup rum

1 cup light agave syrup

1 pound silken tofu

1 8-ouncecontainer dairy-free cream cheese

1 cup toasted coconut for topping
(about 15 minutes in a 325 F oven),

Dissolve the gelatin in the water, and resrve. Bring the coconut milk and the lemon juice to just below boiling  in a small saucepan. Transfer the warm mixture to a food processor with the reserved gelatin mixture and process about 30 seconds. Add a;; remaining ingredients and process until perfectly smooth. Pour into a bowl or small individual cups and chill. Tap with toasted coconut, if desired. Makes a dozen servings.

variation: lemon coconut pie GFA

This will make for a more dramatic presentation, with just a couple minutes more work, for the crust. Grind about 12 ounces graham crackers (gluten-free OK) with 1/2 cup oil in a food processor and press firmly into a 12 inch pie plate, then pour the mousse batter on top, and chill. Cut into wedges. Makes a dozen servings.

Enjoy, gentle reader, enjoy! I’ll be having these on Shabbat eve.


2 Responses to “Lemon Coconut Mousse”

  1. 1 Rochelle Eissenstat
    June 30, 2013 at 12:01 pm

    As a diabetic, agave syrup is dangerous for me because it is virtually 100% fructose. Please understand that this is metabolized in a bad way for diabetics. What can I substitute for the agave in your recipe?


    • June 30, 2013 at 7:03 pm

      I fully understand your problem, I spoke to Lévana, from whose book we took the recipe, and she couldn’t think of any changes to make this one permissible. As she said, “Regretably, not every recipe is adaptable.”

      I’ll try to find something in line with the diabetic diet, or someone who might guest post recipes that are acceptable for diabetics.



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