"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
This week, Jenna and I got a request from Megan to feature one of summers greatest pleasures: berries. Naturally, I saw this as a ripe (eh...??) opportunity to try out my new unitasker and make yet another GENIUS paleo dessert. Allow me to present to you Paleo Strawberry Mousse.
As a disclaimer, I haven't perfected the texture of this mousse--it's more foamy than it is creamy, but it's still totally nom-able. It's kinda like a really soft ice cream that isn't as cold as ice cream. That said, when I try this again, I think I would add another batch of whipped coconut cream at the end, since the first round of coconut cream becomes runny after adding the strawberry puree.
I'm also excited to try this with other fruits, since I'm pretty sure you can do it with anything that will puree in a food processor. Peach is next on my list, but they don't make a unitasker for that.
Head over to The Paleo Project to see Jenna's take on berries!
- 6-8 strawberries
- 1 Tbsp lemon juice
- 1-2 Tbsp raw honey
- 2 cans coconut milk
- 4 egg whites
1. In a food processor, combine strawberries, lemon juice, and honey. Blend until pureed. It will be runny.
2. In a stand mixer, whip coconut milk into whipped cream. When using coconut milk, you only want to use the milk solids (none of the water). Some people find that it's easier to scoop out when you refrigerate your cans first, but for some reason that never works for me. Bottom line, just scoop out the opaque white stuff. Leave the clear stuff in the can and save it for a smoothie or whatever.
3. Using another mixer (hand will work just fine), beat egg whites into a stiff peak.
4. Slowly drizzle in the strawberry puree into your whipped coconut cream. About a Tbsp at a time. You don't have to use all the puree, just as much as you like. The more you use, the runnier your mixture will become. I whipped the coconut cream and strawberry puree mixture again at the end to incorporate more air into it.
5. Add about a cup of the whipped egg whites to the coconut/strawberry mixture, folding gently to incorporate. Continue adding about a cup at a time until all the eggs whites have been added.
6. Refrigerate for 30 minutes to an hour before serving.
*This will also save pretty well for about a day, just store in an airtight container.