Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

Raw Pomegranate Coconut Mousse

Raw Pomegranate Coconut Mousse | coconutandberries.com

As much as I’ve been enjoying eating apples and pears for the past month or so, it’s rather nice to see some more colour in the fruit department now – the season for clementines, satsumas, cranberries and pomegranate has arrived!

I’m especially fond of pomegranate and am surprised to see I only have a couple of recipes on the blog featuring it: A simple Beetroot & Pomegranate Salad and my Cabbage, Apple & Pomegranate Salad with Ginger-Almond Dressing (one of my very favourites!).

But I love pomegranate with breakfast: as a topping for non-dairy yogurt, porridge, granola, chia pudding or even pancakes. And of course it’s wonderful with all things chocolate for dessert.

Pomegranate

Along with chocolate, coconut is my top choice for dessert (I hope it’s becoming one of yours too with all the coconutty ingredients I use in my recipes!).

Rhythm Virgin Coconut Milk

I recently discovered a new coconut product -  Rhythm Health‘s Virgin coconut milk. It’s very different to the canned coconut milk I’m used to which is definitely a liquid and is actually 50% (or more) water. This stuff, as you can see from the label, is 100% coconut milk, cold-pressed and with no added water. I tried some straight from the packet and nearly ate it all like that it was so good on its own. It’s super thick, a teeny bit tangy and incredibly rich.

 I resisted eating the lot straight away and put it to use in a recipe…

Raw Pomegranate Coconut Mousse | coconutandberries.com

To make this Raw Pomegranate Coconut Mousse, I infused the virgin coconut milk with some sweet and tangy pomegranate flavour using pure pomegranate juice. I used Biona Organic pure pomegranate juice which is made by pressing fresh pomegranates (and not from concentrate) since it takes quite a lot of pomegranates to get any significant quantity of juice, but you could juice your own if you have the patience. Adding the juice obviously thins out the milk somewhat so I blended in some cashews and chia seeds which together give an ultra thick, fluffy texture.

Raw Pomegranate Coconut Mousse | coconutandberries.com

I like to layer up the mousse with some whole pomegranate arils for a little freshness and crunch to balance the creaminess. I think it looks pretty served like that too!

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Raw Pomegranate Coconut Mousse

Yield: 3-4 Servings

Raw Pomegranate Coconut Mousse

Ingredients

  • 3/4 C Rhythm coconut milk*
  • 1/2 C Cashews
  • 3/4 C Pure pomegranate juice (not from concentrate)
  • 3 Tbsp White chia seeds**
  • 1 tsp Fresh beetroot juice***
  • 1/16 tsp Almond extract (optional)
  • 1/2 tsp Vanilla extract
  • 2 Tbsp Coconut OR Agave nectar
  • Pinch of salt
  • Pomegranate seeds

Instructions

  1. Blend together the coconut milk, cashews and pomegranate juice in a high-powered blender until completely smooth.
  2. Add all remaining ingredients, except pomegranate seeds, and blend again (If you don't have a high-powered blender, grind the chia seeds before adding to the blender).
  3. Pour mixture into a bowl and refrigerate for at least 4 hours, and up to overnight.
  4. When ready to serve, place a couple of spoonfuls of pomegranate seeds in the bottom of 3-4 serving dishes/glasses/mini jars, spoon the pomegranate mousse on top and sprinkle with a few more pomegranate seeds.

Notes

* If you can’t get hold of Rhythm Virgin coconut milk I recommend using an equal quantity of coconut yogurt, or, failing that, full-fat canned coconut milk and increasing the cashews to 3/4 C and chia seeds to 1/4 C.

** I recommend white chia seeds for the best colour

*** I added a tiny bit of beetroot juice to boost the pink.

http://www.coconutandberries.com/2014/11/13/raw-pomegranate-coconut-mousse/

What’s your favourite way to enjoy pomegranate?

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[Disclosure: Rhythm Health kindly sent me some of their virgin coconut milk for review purposes, but I received no other compensation and, as always, all opinions are my own]

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Comments

  2. HeHaw! I have a huge Pomegranate on my kitchen table just begging to become this pudding now 😉
    I love how creamy this looks and the coconut background sounds heavenly. Can’t wait to whip up a bowl….specially since hubs won’t eat anything with coconut….it’s all mine!!
    Pinning 😉

  4. Pomegranates are the best! I love to juice the seeds and mix with vegetable juices or just eat them with a spoon. I’ve also dehydrated them once and then added them to a raw granola… they go all squishy and sticky mmmmmm!
    This mousse sounds delicious and looks so creamy and fluffy , thanks for sharing this scrumptious and nourishing recipe :)

  6. Mmmfpppf! That looks so delicious! Now I’m desperately craving pomegranates. And pudding. Why must these things appear in my face when I’m supposed to be working? Probably because I’m on Facebook when I’m supposed to be working. Gah. Pomegranate. Sounds almost like an exclamation of exasperation or annoyance, like “fiddlesticks.”

    “Oh, POMEGRANATE!”

    Sorry. I’ll stop pouring my brain soup all over your nice blog now.

  9. Looking forward to seeing pomegranates in the produce aisle soon! Love those little bright bits of color. Never thought about using the juice in a mousse, but it sounds divine!

  10. These are so gorgeous Emma! I absolutely love how bright and beautiful and RED pomegranates are. Red is my absolute favorite color. They honestly look like little jewels in that mousse. I love that you added cashews to it as well. YUM!

    • Thank you Kari.
      Are you using the bowl of water method for getting the seeds out of pomegranates? It’s very easy and mess free! I link it in my cabbage, apple & pom salad (mentioned in this post)

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