Tropical Fruit Mousse: A Gut Friendly Dessert
The weather is warming up which means we’re not really in the mood for dense desserts and that fresh seasonal produce is taking center stage. So, it only made sense to make a light and creamy mousse that features our favorite spring and summer fruits.
Made with simple ingredients including enzyme charged papaya and gut friendly coconut yogurt, this tropical fruit mousse is the perfect dessert when you want something light and is impressive enough to share when you’re entertaining friends.
- Grass Fed Gelatin: Gelatin is the name for cooked collagen, which is the most abundant protein found in our body. Which may be why upping your intake of collagen could not only help you maintain your gut health but could even help repair it.
- Coconut Yogurt: Coconut yogurt is lactose and casein free, naturally creamy, and a naturally sweet alternative to traditional dairy yogurt. As a probiotic-rich food with good bacteria that can support your digestive system, cultured coconut yogurt can be good for your gut.
- Papaya: We could go on and on about the benefits of papaya, but we’ll do our best to keep it brief. For starters, papayas contain high levels of antioxidants vitamin A, vitamin C, and vitamin E, as well as folic acid. And, since we love foods that support our gut health, what we probably love most about papaya just might be that this fruit combines not one but two enzymes (papain and chymopapain), with a ton of fiber, making this a great dessert to follow a heavier meal and to help you digest.
- Natural Sweetness: To make this recipe refined sugar-free, we utilized pure maple syrup to sweeten. For the best texture we recommend using any liquid natural sweetener that you prefer and adjust sweetness to taste.
This recipe is gluten free, dairy free, egg free, nut free and is refined sugar-free.
While this mousse can be made a day or two ahead and kept in the refrigerator for up to 5 days, we can confirm that it will not last long enough for an expiration date to be a concern.
- 1½ tablespoons cold water
- 1 ½ teaspoon grass-fed gelatin
- ½ cup strained freshly squeezed orange juice
- 1 ½ cup fresh papaya, cut into cubes
- 2 passionfruit, pulped, strained and juice reserved
- 1 ½ tablespoons freshly squeezed lime juice
- 2 teaspoons maple syrup
- ½ cup (125g) unsweetened coconut yogurt, plus extra to serve
- Optional: Toasted coconut and additional passion fruit pulp to serve
- Pour the cold water into a small bowl and sprinkle over the gelatin. Set aside for 5 minutes until softened.
- Heat half of the orange juice in a small saucepan over a low heat. Once hot (not boiling), remove from the heat, add the softened gelatin, and stir until dissolved and combined.
- Blend the papaya with the remaining orange juice, passionfruit juice, lime juice and maple syrup and stir into the orange juice and gelatin mixture to combine.
- Whip in the yogurt, until combined.
- Pour into two small serving bowls and set on a small tray. Refrigerate for 4 hours, or until set to the touch, but still with a slight wobble.
- Serve topped with a dollop of coconut yogurt, toasted coconut, and passion fruit pulp.