1cupfresh blueberries or raspberries for topping(optional)
Instructions
If you're using coconut cream:
Place one can of coconut cream and a medium bowl in the fridge to chill overnight.
When it’s time to whip the cream, scoop out the thick cream at the top of the can and leave any watery coconut milk behind.
Place it in your chilled bowl and whip it just as you would heavy whipping cream. Using a hand mixer, whip it at high speed until it is thick and fluffy.
Fold in the lemon curd and a few drops of natural food coloring (if using) and whip again, then place the lemon mousse in a jar and refrigerate for at least an hour before serving.
To serve, scoop the finished mousse into serving dishes and serve immediately. The mousse holds up well for a couple days, so it can be made ahead of time. However, it will soften quickly at room temperature, so keep it chilled.
If you're using heavy whipping cream:
Using a hand mixer, whip the cream until it is light and fluffy.
Fold in the lemon curd and a few drops of natural food coloring (if using) and whip again, then place the lemon mousse in a jar and refrigerate for at least an hour before serving.
To serve, scoop the finished mousse into serving dishes and serve immediately. The mousse holds up well for a couple days, so it can be made ahead of time. However, it will soften quickly at room temperature, so keep it chilled.
Notes
Nutrition information has been calculated using lemon curd, natural food dye and coconut whipped cream. Berries were not factored into the calculation. Tried this recipe? Mention @mommypotamus or tag #mommypotamus!