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Raspberry and Coconut Mouse- Easy and Cheap Student Recipes

This delicious, indulgent mousse is perfect for those who are lactose intolerant! 

Photo: Andrew Crowley

SERVES:

4

 

INGREDIENTS:

  • 100g Coconut Cream
  • 1 Avocado 
  • 1 Vanilla Pod 
  • 3 tablespoon Almond Butter
  • 450g Raspberries
  • 2 tablespoon Honey

 

METHOD:

  1. Chop the block of coconut cream into quarters.

  2. Scoop the avocado flesh out of the skin and discard the stone.

  3. Scrape the vanilla seeds out of the pod.

  4. Place all the ingredients into a food processor and blend until a smooth, rich mousse forms. 

  5. Spoon the mousse into glasses, and place these in the fridge for an hour to set before serving.


    Recipe: Deliciously Ella 

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