Home » Personal » Recipe: Avocado-Banana-Choco-Mousse

Recipe: Avocado-Banana-Choco-Mousse

So far, I haven’t been a big fan of avocado. I was happy, though, when a friend brought self-grown avocados a few days ago, because I heard that they are good and healthy for toddlers. It turned out, however, that you (Tsolmo) don’t like them very much. Therefore, I looked for inspirations on how to enhance the flavour and make something delicious from it. I found several hints like these:

  • Add lemon or lime juice, also to keep the flesh green and fresh!
  • Combine with other sweet fruits like mango or banana!
  • Sweeten it with syrup!
  • Combine with coconut (oil, crème, milk, or shredded)

Fortunately, I had several ingredients in the fridge that perfectly added up to a delicious dessert-like dish. It is easy to make and took me about 10 minutes only. Imitation strongly recommended!

Ingredients:

Bottom layer:

  • 40g shredded coconut
  • 20g maple syrup
  • 10g cocoa powder (for baking, not the one for preparing milk drinks)

Mousse:

  • 2 ripe avocados
  • 1-2 ripe bananas
  • 40g maple or rice syrup
  • 20-30g (2 spoons) coconut oil
  • a few drops of freshly squeezed lemon or lime juice
  • 10g cocoa powder

Avocadodessert1

Procedure:

Mix shredded coconut with maple syrup and cocoa powder. Keep 1/3 of it aside for decorating the top. Distribute the rest into 4 glass cups (we don’t want to miss the visual effect, right?), press it slightly down to cover the bottom.

Peel and cut bananas and avocados, add syrup, coconut oil and lemon juice, and blend the mix to get a homogenous greenish mousse. Distribute half of it into the glasses. Add the cocoa powder to the remaining and blend again shortly to get a brown mass. Distribute this into the glasses as a third layer. Finally, put the remaining coconut flakes on top. Put the glasses into the fridge for at least one hour before serving. Here comes the point: Avocado is fatty enough (around 14% fat, one of the fattiest “fruits” around), so why still adding coconut oil? Cooling it down makes the coconut oil solidify, so that the dessert becomes more “moussy”. You may eat it right away without cooling, but then the consistency is more like that of pudding. No matter how: Enjoy it!

Avocadodessert2

Final remark: I am not sure, actually, if this is proper food for an 18-months-old! All ingredients (except the shredded coconut) were fresh and organic. It is neither too sweet nor too greasy. The flavours of banana and cocoa dominate, with a slight trace of coconut. As long as you don’t eat too much of it, it should be OK!

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