Coconut Lemon Mousse

in Holidays,Sweet Treats


  • 6 eggs
  • 2 T lemon zest (2 lemons)
  • 4 T fresh squeezed lemon juice ( the 2 previously used lemons)
  • 1/4 cup xylitol
  • 1/8 cup organic sugar
  • 1/2 cup coconut cream (Tropical Traditions or a can of organic coconut cream, skimmed from top)
  • a pinch of sea salt

Here’s How:

  1. Place egg yolks, sweeteners, lemon zest and juice in a double boiler and whisk for approximately 10 minutes until thickens.
  2. Chill in fridge for about 30 minutes.
  3. Place egg whites and pinch of sea salt and set aside.
  4. If using tropical Traditions, coconut cream, melt in a double boiler. If using canned coconut cream, place in a bowl and whip until fluffy.
  5. Beat egg whites until peaks form.
  6. Blend egg yolk mixture with coconut cream, then fold in egg whites.
  7. Spoon into serving dish of your choice. I like clear glass and have used martini glasses as well as small clear glasses and both are lovely.
  8. Cover and chill before eating.