Raspberry coconut mousse
of almond paste
raspberries plus extra to serve
of maple syrup plus extra to serve
Optional: coconut flakes
Chop the coconut block in four pieces. Scoop the flesh from the avocado and toss away the stone. Scrape the vanilla from the bean.
Place all ingredients in the food processor and mix till you have a smooth rich mouse.
Scoop into 6 glasses or one large bowl and place in the fridge for at least an hour to set. Garnish with the raspberries and coconut flakes and a drizzle of maple syrup if you like
This recipe is from
In Simone's Kitchen