Active Time

　　15 minute

　　Total Time

　　4 hours

　　If you like something a little sweet but appreciate that the processed fat-free yogurts in the supermarket do you no good at all, then try this alternative dessert. Light, fruity and all natural—it's a mousse to soothe the senses. Go on - indulge yourself.

　　

Ingredients

Serves 3–4

　　400g tin of coconut milk

　　3 medium eggs, separated

　　75g local organic honey (or less)

　　Juice and zest of 2 unwaxed organic lemons

　　A pinch of salt

　　

Step 1

Chill the coconut tin in the fridge for at least 2 hours, so that the coconut cream floats to the top. You only need to use the cream, so keep the rest of the milk to flavor a soup or a smoothie.

　　

Step 2

Place the egg yolks, honey, lemon zest and lemon juice in a heatproof bowl set over a pan of simmering water and whisk constantly for about 10 minutes until the mixture thickens. Remove from the heat and chill in the fridge for about 30 minutes.

　　

Step 3

Meanwhile, scoop out the chilled coconut cream from the top of the tin into a bowl and beat with a whisk or spoon until stiff.

　　

Step 4

In separate clean bowl, beat the egg whites and sea salt until stiff.

　　

Step 5

Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.

　　

Step 6

Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.

　　Buy the full book from HarperCollins or from Amazon.Recipe from Eat. Nourish. Glow, by Amelia Freer, Copyright © 2015, published by HarperWave.