Orange-Pistachio Matcha Chia Mousse
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Learn more →Ingredients
4 servings
For the mousse base
- 2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
- 2 tsp ceremonial-grade matcha powder
- 3 tbsp maple syrup
- 1 tbsp orange zest (from about 1 large orange)
- 2 tbsp fresh orange juice
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For the chia layer
- 3 tbsp chia seeds
- ¾ cup full-fat coconut milk
- 1 tsp maple syrup
For serving
- ⅓ cup dry-roasted pistachios, roughly chopped
- 1 tsp orange zest, for garnish (optional)
- ¼ tsp matcha powder, for dusting (optional)
Instructions
- 1
Make the chia layer: In a medium bowl, whisk together the coconut milk, chia seeds, and 1 tsp maple syrup until combined. Let stand at room temperature for 10 minutes, then whisk again to break up any clumps. Divide evenly among 4 serving glasses (about 3 tbsp per glass) and refrigerate while you prepare the mousse.
- 2
Open the chilled cans of coconut cream and scoop only the thick, solidified cream into a large mixing bowl, leaving behind any liquid. Sift the matcha powder through a fine-mesh sieve directly over the cream to prevent lumps.
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