Papaya Coconut Mousse in collaboration with Hazel and Cacao
Ingredients:
1 x 400g can coconut cream
1x Ruby Rise Red Papaya available at Coles Supermarkets
2x TBSP raw honey or maple syrup if strict vegan
Method:
Empty out the coconut cream in a large bowl leaving as much of the water behind as possible and only using the cream. Use an electric hand mixer to whip up the cream until fluffy. In a small blender, blend up one whole ruby rise papaya (seeds and skin removed) with honey or maple syrup. Pour mixture into whipped coconut and whiz again until well incorporated. Transfer mousse into glasses or jars and set in the fridge for about 2 hours before eating.
