Papaya Coconut Mousse

Place the can of coconut cream in the refrigerator the night before making.

Using a spoon, scoop out the black seeds of the papaya and discard. Using a sharp knife, carefully cut the flesh away from the skin. Discard the skin and cut the papaya into large chunks.

Add the papaya to a food processor, or high speed blender, along with the Medjool dates (pitted) and the honey. Blend until the dates have broken down and you have a smooth puree.

Remove the solid cream from the can of coconut cream. Place in a mixing bowl and use an electric whisk to beat the coconut cream.

Add the papaya puree to the whipped coconut cream and carefully fold to combine. Be careful not to over mix.

Place in serving bowls and top with papaya chunks and desiccated coconut to serve. Keep refrigerated.

For best result chill the coconut cream in the fridge overnight and only use the solid coconut cream portion of the can. There should be a solid block of coconut cream on top and some separated coconut water at the bottom. Use the cream in this recipe and reserve the water for smoothies / drinking.

Taste the puree before adding to the coconut cream. Adjust sweetness level to suit taste. You can replace honey with maple syrup.