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!
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.