🥥🥑 Coconut Avocado Lime: A Tropical Expedition of Flavors and Textures 🍈🌸
A light coconut sponge cake with creamy avocado-lime mousse, topped with passion fruit-mango compote.
Ingredients:
Coconut Sponge Cake:
1 cup all-purpose flour
½ cup coconut flour
1 cup sugar
1 tsp baking powder
½ cup coconut milk
½ cup vegetable oil
3 large eggs
1 tsp vanilla extract
Avocado Lime Mousse:
2 ripe avocados
½ cup lime juice
¼ cup honey or maple syrup
1 cup coconut cream
Passion Fruit Mango Compote:
1 cup fresh passion fruit pulp
1 cup diced mango
2 tbsp sugar
Toppings:
Toasted coconut flakes
Micro herbs and edible flowers
Edible gold dust
Directions:
Coconut Sponge Cake:
Preheat oven to 350°F (175°C).
In a bowl, combine all-purpose flour, coconut flour, sugar, and baking powder.
In another bowl, mix coconut milk, vegetable oil, eggs, and vanilla extract.
Combine wet and dry ingredients; mix until smooth.
Pour batter into a greased baking pan; bake for 25-30 minutes.
Let the cake cool completely.
Avocado Lime Mousse:
Blend avocados, lime juice, honey/maple syrup, and coconut cream until smooth.
Chill in the refrigerator for 1 hour.
Passion Fruit Mango Compote:
In a saucepan, combine passion fruit pulp, diced mango, and sugar.
Cook over medium heat until the mixture thickens.
Let cool before using.
Assemble the Dessert:
Layer cooled coconut sponge cake, followed by a layer of avocado lime mousse.
Top with passion fruit mango compote.
Sprinkle with toasted coconut flakes.
Garnish with micro herbs, edible flowers, and a touch of edible gold dust.