Coconut Mango Mousse Cake
Ingredients
Crust:
- 1½ cups shredded coconut
- 1 cup almond flour
- ¼ cup maple syrup
- 3 tbsp melted coconut oil
Coconut Mousse:
- 2 cans 14 oz each full-fat coconut milk, chilled overnight
- ¼ cup powdered sugar or maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder vegan gelatin substitute
- ¼ cup water
Mango Layer:
- 2 cups fresh or frozen mango chunks
- ¼ cup water
- 2 tbsp maple syrup
- 2 tsp agar-agar powder
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix shredded coconut, almond flour, maple syrup, and melted coconut oil until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, spreading it evenly.
- Bake for 10-12 minutes, or until golden. Allow it to cool completely.
Make the Coconut Mousse:
- Open the chilled cans of coconut milk and scoop out the solid cream, leaving the liquid behind.
- In a large bowl, whip the coconut cream with powdered sugar (or maple syrup) and vanilla extract until smooth and fluffy.
- In a small saucepan, combine agar-agar powder and ¼ cup water. Bring to a boil, stirring constantly, then simmer for 1-2 minutes until the agar-agar is dissolved.
- Gradually fold the agar-agar mixture into the whipped coconut cream until fully incorporated.
Assemble the Cake:
- Spread the coconut mousse evenly over the cooled crust.
- Chill in the refrigerator while you prepare the mango layer.
Prepare the Mango Layer:
- In a blender, puree the mango chunks with ¼ cup water until smooth.
- In a saucepan, combine the mango puree, maple syrup, and agar-agar powder. Bring to a boil, stirring constantly, then simmer for 2-3 minutes until the agar-agar is dissolved.
- Allow the mango mixture to cool slightly, then pour it over the coconut mousse layer.
Chill:
- Refrigerate the assembled cake for at least 4-6 hours, or until fully set.
Serve:
- Once set, carefully remove the springform pan ring.
- Slice and serve the cake chilled. Enjoy the tropical flavors of coconut and mango!
Notes
- Coconut Milk: Chilling the coconut milk overnight helps separate the cream from the liquid. If you can’t find full-fat coconut milk, use coconut cream.
- Agar-Agar: It’s a plant-based gelatin substitute that helps the mousse and mango layers set. You can find it in most health food stores or online.
- Sweeteners: You can adjust the sweetness to taste or use other sweeteners like agave or coconut sugar.