Red Meat Allergy Friendly Ginger-Cardamom Matcha Chia Mousse
Total time2 hr 15 min
Prep time15 min
Cook time0 min
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
- 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
- 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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