Low Sodium Ginger-Cardamom Matcha Chia Mousse

Total time2 hr 15 min

Prep time15 min

Cook time0 min

Low Sodium Ginger-Cardamom Matcha Chia Mousse

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Ingredients

4 servings

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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2 tbsp matcha powder (ceremonial grade)
2 tbsp pure maple syrup
1 tsp fresh ginger, finely grated
½ tsp ground cardamom
¼ tsp vanilla powder
1 pinch fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp chia seeds

For serving

1 tbsp toasted sesame seeds (optional)
½ tsp matcha powder, for dusting (optional)

Instructions

1
The night before, place both cans of full-fat coconut milk in the refrigerator upright. When ready to make the mousse, open the cans without shaking and scoop the thick, solidified coconut cream into a large mixing bowl, leaving the watery liquid behind. You should have about 1½ cups of solid cream.
2
Sift the matcha powder through a fine-mesh strainer directly into the bowl with the coconut cream to break up any clumps.

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