Low Sodium Orange-Pistachio Matcha Chia Mousse

Total time2 hr 20 min

Prep time20 min

Cook time0 min

Low Sodium Orange-Pistachio Matcha Chia Mousse

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Ingredients

4 servings

For the mousse base

2 cans (13.5 oz each) full-fat coconut cream, refrigerated overnight
Thai Kitchen Coconut Cream Unsweetened Let's Do Organic Heavy Coconut Cream - 13.5 Fl. Oz.O Organics Coconut Cream - 13.5 FZ Native Forest Unsweetened Organic Coconut Cream, 5.4 fl oz Grace Coconut Cream - 6 Oz
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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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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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