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La Mousse Mauricien 50th Anniversary Special Recipe

‚ÄčIn honour of our beautiful island celebrating its 50th year of Indepence I made these pretty la mousse in the colours of our flag.  


250ml coconut cream (I use the carton blue Dragon)
400ml coconut milk
50g unrefined soft brown sugar
1tsp agar agar
1tsp vanilla powder
1 chai tea bag


In a pan bring to the boil the coconut milk with chai tea bag, one you have a nice rich colour and you smell the chai remove the tea bag, add in the sugar, vanilla, coconut cream and then the agar. Using a wooden spoon continuously stir until the sugar has dissolved. 

Remove from heat and add into the mixture some desiccated coconut.

Place the liquid into prepared moulds  (silicone moulds give a great shape) and allow to cool thoroughly before placing into the fridge. Ideally you want them to set in the fridge for minimum 4 hours.

Here I've dedicated the colours to our flag but of course, ordinarily I'd keep the lovely chai brown colour instead. 

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