• Purple Mousse

    Article by Ey@el

    Original en français

    In an effort to relieve the strain, I'm sharing with you this refreshing summer dessert from my own culinary experiments. A 100% vegan recipe, both gluten and sugar-free, which is very simple and super-fast to make.

    This mousse — which isn't really a mousse (sorry, that's the best name I could come up with) — owes its tangy fruity taste and beautiful purple colour to hisbiscus powder, a spice high in antioxidants, vitamins A and C, and essential fatty acids. Whereas mashed coconut (made with dessicated coconut) provides smoothness, psyllium mucilages gives a jelly-like consistency.

    A dessert full of superfoods to combine health and great taste.


    Makes 3 cups:

    - 220 ml almond or hazelnut milk
    - 2 tsp mashed coconut
    - 1/2 tbsp powdered psyllium
    - 2 tsp hibiscus powder
    - 10 drops lime essential oil
    - grated coconut (optional)


    Bring plant-based milk to a boil with all the ingredient (except essential oil and grated coconut), whisking constantly to prevent lumps until the mixture starts to thicken. Please take note that the thickening process will continue upon cooling, so remove it from heat before it gets too thick.

    Off heat, add the essential oil. Stir well and transfer to individual cups.

    Once cooled, sprinkle with grated coconut and refrigerate.

    NOTE: In case you had to prepare this recipe on the last minute (or for extra freshness), you may keep the mousses in the freezer for about 15 minutes until properly chilled. You may of course substitute lime for lemon essential oil, but I do not recommend using another flavour as it might ruin the taste. In traditional hibiscus iced-tea, mint and ginger are often used, but in the context of this recipe, you'd best use no more than a drop of either one because these oils are much stronger than citrus oils.



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