Ingredients
Lemon Coconut Mousse
- 85g packet lemon jelly
- 1/3 cup boiling water
- 400ml tin coconut cream
- 2/3 cup plain Greek yoghurt
- 2 tablespoons fresh lemon juice
Method
Lemon Coconut Mousse
- Dissolve the jelly in the boiling water - set aside to cool.
- Place all the ingredients into a blender, including the jelly and blend until smooth.
- Pour into four dessert glasses and refrigerate for 3 - 4 hours.
- Serve with whipped cream.