Thursday, April 26, 2012

Eggnog Mousse

Looking for another way to add coconut oil to our daily fare, I've been tweaking this recipe to get the creaminess and spice just right.  It is a light, frothy, creamy dessert with that wonderful familiar eggnog flavor.

In addition to guaranteeing 2 Tablespoons coconut oil per serving (estimating that the coconut milk contains at least 15% fat), it's also an easy way to give your family the fantastic nutrition contained in raw egg yolks.  No one in my family likes them in broth, and then if you reheat the leftover broth, the nutrients get altered anyway.  Here the yolks stay cool during the whole process. If you can't do egg yolk, the recipe still works.

With a tight lid, the mousse can keep in the fridge for 5 days - betcha it won't stay around long enough for you to worry about it!

Makes 8 servings.  

2 1/2 cups coconut milk, warmed
2/3 cup coconut oil, warmed until melted
1/3 cup honey or 12 dates
0 to 4 raw egg yolks*
1 tsp ground nutmeg
1 tsp cinnamon
1 tsp vanilla extract
1 package unflavored gelatin

Equipment: blender

Note: for ease in measuring, I measure the coconut milk in the blender jar, then take some out to warm.  The idea is to get the blender contents over 76 F to keep the coconut oil liquid while the ingredients get mixed.


1. Put all ingredients except gelatin in blender.  Process on low until well mixed. If using dates, process on high for 1 minute, then turn to low. Remove cover while still running and drizzle in the gelatin.  Process on high for 30 seconds. 

2. Place the blender jar in the refrigerator for 30 minutes.

3. The liquid should now be very slightly thickened, very creamy, not yet cold.  Put blender jar back on base and process on high for 1 full minute.  This puts air bubbles in the thick liquid to get the fun & frothy mousse texture.

4. Pour into individual serving bowls with lids (individual yogurt containers for example).  Refrigerate for at least 4 hours before serving.  Sprinkle with additional nutmeg if desired.

* The egg yolks are not necessary to the recipe.  If raw egg yolks are not part of your diet, you can leave them out; if you only have 2 egg yolks from using the whites elsewhere, just use those, and so on.  I usually  put in 2 to 4 yolks, depending on my egg supply, how desperate I am to get nutrients, etc.