Custard Mousse with Coconut Meringue

A new year; new resolutions, new adventures, new challenges, new opportunities…
I like to think that starting the year off on a good note will set the tone for the rest of the year.
These indulgent, yet light-as-a-feather puddings of custard mousse with coconut meringue will get things off to a good start!

These puds are sweet, light as a feather and guilt-free…

Custard Mousse with Coconut Meringue {LCHF, Banting, Sugar-Free Dessert}

I have a big sweet tooth and it’s something I really battle with, even on a LCHF diet.
Now, I know ideally I should avoid all sweet things, even those made with low carb sweeteners, as they just fuel my desire for sweets…
But, luckily we can create delicious banting and low carb desserts to have occasionally.

I’ve tried to make low carb meringues a few times.
They don’t harden.
The result – soft and fluffy, caramel-like clouds of meringues – quite delicious!

Custard Mousse with Coconut Meringue {LCHF, Banting, Sugar-Free Dessert}

Custard Mousse with Coconut Meringue

  • Servings: 4
  • Difficulty: easy
  • Print

You will need:

4 eggs {separated}
4 tbsp. xylitol {fine castor-sugar quality}
2 tsp vanilla
pinch of cream of tartar
1 cup full cream milk
2 cups cream
1/2 cup desiccated coconut
1/4 cup coconut flakes, toasted
5 g gelatine {half a sachet}
1 tbsp. cold water

Start by making the meringue:
Whisk the egg whites until it starts to foam, then add the cream of tartar.
Add 2 tbsp. xylitol and 1 tsp vanilla, whip until stiff peaks form.
Fold in the desiccated coconut.
Spread the meringue mixture onto a lined baking tray and bake for 2 hours at 110C.
Once it’s finished baking, leave it to cool in the oven overnight.

Next, make the custard mousse:
Heat the milk and 1 cup of cream until just before boiling point.
In a separate bowl, whisk the egg yolks, remaining xylitol and vanilla.
Carefully add the hot cream mixture to the yolks while whisking continuously.
Return the mixture to the pot and heat over a low heat while whisking.
Continue to whisk as the mixture thickens.

Dissolve the gelatine in cold water and add to the warm custard.
Stir until the gelatine has dissolved.
Allow the custard to cool.

Next, whip the remaining cup of cream until stiff and add to the cooled, slightly set custard.

Whip together until smooth, pipe into glasses and let it set in the fridge.

Top with spoonfuls of coconut meringue and toasted coconut flakes.

Custard Mousse with Coconut Meringue {LCHF, Banting, Sugar-Free Dessert}

These are definitely on my menu for a next gathering with friends, in fact, I might just make these again very soon!

Hmmm, dreamy, creamy, fluffy custard mousse with coconut meringue…

I’ve been experimenting a lot with mousses lately and I just love this custard-based mousse.
I’ve used it previously for an eggnog mousse too and it’s a winner.

Custard Mousse with Coconut Meringue {LCHF, Banting, Sugar-Free Dessert}

5 comments on “Custard Mousse with Coconut Meringue”

  1. Erica Davey

    My sweet tooth is always out of control so I really enjoyed this recipe. Will try it and let you know.
    2016 is the year I have to get my weight under control – emotional eating is the reason!!!!

    • Heidi

      You can eat so well and healthy without having to give up sweet things altogether… You will quickly get used to the less-sweet taste. and to be honest, if you eat enough healthy fats the cravings will also get less!
      Good luck Erica!
      xx

  2. Annette van Vuuren

    Do you think I can make the meringue without the coconut? My husband doesn’t like coconut at all!

    • Heidi

      Hi Annette,

      you can definitely make it without the coconut, just leave it out.
      Some fresh berries or a berry compote on top would be a nice addition then.

      Let me know how it turns out! x

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