Locals call this area "upcountry Maui" and it's the historic setting for Hawaii's lavender farms, some of which are still going strong.
That inspired Kelli Rose, our tasty tip chef, to combine this classic herb with other tastes we all associate with the tropics – lemon, vanilla and coconut. Based on that wonderful combination of flavors and scents, you know this month's creation is something special.
E ʻai kaua,
June Tasty TIP:
Lavender Lemon Coconut Mousse
This month’s tasty tip hits all the important points on the dietary checklist; it’s vegan, raw, gluten free and paleo, so everyone can enjoy it. It's a guilty pleasure without the guilt! Chef Kelli Rose has given us a light and healthy treat with the refreshing test of lemon, coconut and lavender, that is made from only 6 simple ingredients!
- Coconut Cream - sourced from the tops of 2 containers of chilled culinary coconut milk cartons (So Delicious Culinary Coconut Milk)
- 2 TBSP raw coconut palm sugar
- 1/2 TSP alcohol-free vanilla extract
- Zest of 1 organic lemon
- Pinch Himalayan pink sea salt
- DoTerra Lavender Oil*
Step 1 - Combine coconut sugar, 1 drop of DoTerra Lavender Oil and lemon zest in a small bowl. Rub the mixture between your fingers to infuse the lemon zest and lavender with the coconut sugar.
Step 2 - In a large bowl with a hand mixer with a whisk attachment or using a heavy duty mixer, beat/whip the coconut cream and sea salt, starting on low and increasing to a medium speed until visibly soft (about 2 minutes).
Step 3 - Add in the sugar mixture and vanilla extract and continue beating until the mousse is smooth and the sugar is no longer visible.
Step 4 - Divide the mousse into 4 small serving dishes and refrigerate until ready to serve. Garnishing with a couple strands of lemon zest is optional.
- Calories - 316
- Healthy Fats - 30 grams
- Carbs - 9 grams
- Protein - 3 grams
*DoTerra Lavender Oil can be purchased directly online at: www.mydoterra.com/kellirose