Serves 6



400ml can of good quality full-fat coconut cream (refrigerated upside down for at least 24 hours)

2 tablespoons coconut oil, melted

2 teaspoon maple syrup

1 teaspoon vanilla bean extract


4 eggs, separated (room temperature)

1 tablespoon coconut sugar


whipped coconut cream

70% dark chocolate, shaved



Place the can of coconut cream on the bench the right way up and open it either using the ring pull or can opener (The reason we put it in the fridge upside down is that the fat content will rise to the top, and any water will be on the bottom. If the can has a ring pull, you can simply open it and tip the water out).

Once the can is opened, check to see if it has any water on top, if it does then carefully pour it down the sink (You’ll be left with some firm coconut cream). Empty the can of coconut cream into a medium-size bowl and add the melted coconut oil, maple syrup, vanilla, and the BONDI PROTEIN CO SLIM IT BLEND BANANA. Using a mixer, beat on medium-high until the coconut cream thickens and resembles whipped cream (do not overwhip, as it will split just like normal cream). Set aside in the fridge.

In a clean, dry bowl add the egg whites and beat with a mixer until soft peaks form. Now add the coconut sugar, a little at a time, making sure the sugar is fully incorporated before adding the next little bit. Continue beating until the sugar has dissolved.

Spoon half the egg whites onto the whipped coconut cream, and gently mix it through. Add the remaining egg whites and using a spatula, carefully fold them through the mixture. Divide the mousse into the ramekins (you could also use small glasses or mason jars) cover and pop them in the fridge to chill for at least 4 hours or overnight.

To serve, dollop with whipped coconut cream and shaved dark chocolate. What a perfect dessert for a dinner party or just have them in the fridge for when you get that sweet craving at night.



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