Recipe | Easy Pomegranate and Coconut Milk Mousse’ – A Quick & Healthy Vegan Dessert
“Desserts are made of sugar and love” No wonder most of us like to round off their meals with something sweet. In my house most of the times it is a seasonal fruits or even a hot cup of green tea. During weekdays it is either Indian dessert, baked cheesecakes or just a simple and easy fruity dessert like this Pomegranate Mousse’ I made yesterday to end a cozy family dinner.
Mousse is normally made with whipped cream which is slightly heavy for my system. I tend to replace the milk cream with either thick yogurt or cream of coconut in the recipe. Pomegranate Mousse with coconut milk is light, airy and quite easy to make.
I wanted to make the Mousse with deep red seedless Pomegranate variety, but could not find it. Nevertheless this variety did not disappoint me. I got a good color for my Mousse.
- 1/2 cup Pomegranate juice
- 1 cup coconut milk
- 1/4 cup powdered sugar
- 1 tsp. agar agar
- 1 tsp. Vanilla essence
- 1 tsp. mixed fruit jam (optional)
Method; Cut Pomegranate into half and tap it lightly with a spoon and collect the seeds in a bowl. Blend all the seeds quickly in a blender and strain the juice with a strainer.
Mix agar-agar crystals in 1/4th cup of coconut milk and simmer it over medium flame for about 3-4 minutes. Take off the flame and let it cool. Take care to stir the mixture continuously so that the agar crystals melt.
Keep 4 small serving glasses ready.
Add powder sugar, vanilla extract and pomegranate juice in the rest of the coconut milk and mix well and pour it into the coconut milk and agar mixture. Swirl deep red fruity jam in the mousses mix with a spoon.
You can set the Mousse in a container and serve it into bowls later or set the Mousse into fancy individual glasses and refrigerate. Mousse requires 5-6 hours to set completely.
Garnish the pomegranate mousse with a few pomegranate seeds and serve it chill.
I poured a little pomegranate juice at he bottom before filling it with mousse to give a dramatic look…
Mousse with coconut cream; If you wish to avoid agar-agar in the recipe use coconut cream to make this Mousse. Keep the coconut milk sachet in refrigerator overnight, this will make the thick coconut cream separate from the liquid. Cut the coconut milk sachet carefully not to re mix the cream and liquid again. Remove the coconut cream set over and place it in a bowl. Whip the coconut cream with a fork and mix pomegranate juice in the cream. Set it for 6-7 hours and serve chilled.
Mango, berries and even Chickoo (Sapodilla) makes a scrumptious Mousse. Try variations using fruits of your choice and enjoy this slightly healthier Mousse recipe than the traditional rich creamy one. Isn’t it a coincidence that Stressed spelled backwards is desserts!
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- If you wish to avoid sugar add agave syrup or honey and increase the agar-agar a little bit to set the Mousse firm.
- You can use fresh milk cream also to make this pomegranate mousse recipe.
- I added the jam just to give a dramatic look while serving the same to my children, yes they do eat with their eyes first.
- I used the coconut milk sold in tetra packs.