Summer Strawberry and Coconut Mousse

Name: Summer Strawberry and Coconut Mousse
Ingredients: 2 glasses Oat milk; 1 glass Coconut milk; 1 kilo Strawberries; 1 Ripe banana; from 1 lemon Grated lemon peel; 1 stick Cinnamon stick; 1 pinch Salt; from half a lemon Lemon juice; 2 tablespoons Almond butter; 1 tablespoon Agar agar flakes; 2 tablespoons Kuzu; Compact, unleavened biscuits (optional, for the base)

A refreshing mousse made with fresh strawberries, coconut and oat milks, banana macerated in lemon, agar-agar and kuzu. The perfect dessert for hot days; it hydrates, refreshes and relaxes, tones the yin of liver, stomach and intestines, and is ideal after sport.

Duration: 3:40sweet

Key points

What you'll learn by cooking it.

Fresh strawberries with coconut and oat milks
Banana macerated in lemon juice
Agar-agar and kuzu for a creamy set
Hydrates and replenishes fluids after exercise
Tones the yin of liver and intestines

Preparation

Peel and cut the banana, marinate it with the lemon juice, mash it a little so it takes on the flavour well and set aside.
Bring the oat milk, the coconut milk, a pinch of salt, the cinnamon stick, the almond butter, the agar agar flakes and the grated lemon peel to a boil over low heat, stirring for about 10 minutes.
Add the banana and let it boil for about 3 more minutes.
Add the cut strawberries and blend everything with a blender until smooth (you can also leave it unblended).
Dissolve the kuzu in a little cold water, add it and stir well for about 5 minutes until it thickens.
Remove from the heat and pour the cream into a mould. Optionally, first place some compact unleavened biscuits in the bottom of the mould and pour the cream on top.
Let it cool, unmould and serve. You can decorate with sliced strawberries.