A wonderful alternative to the heavy, sugar-laden treats of the holidays, this mousse is deliciously light and free of refined sugar. And, thanks to the addition of coconut and cayenne, it'll help rev up your metabolism to get you back on track in the new year!
1 1/2 tbsp lemon zest, plus 1/2 cup fresh lemon juice, divided
1/2 cup pure maple syrup (TRY: Pure Vermont Maple Syrup)
1/4 cup coconut oil
2 13.5-oz BPA-free cans coconut milk, refrigerated overnight (TIP: It's important to look for brands without fillers or gums for this use.)
1/4 tsp ground cayenne pepper
In a medium saucepan, whisk eggs. Add lemon zest and maple syrup; set on medium heat and whisk constantly until mixture turns pale yellow and creamy, about 5 minutes. To saucepan, alternate adding coconut oil and lemon juice a little at a time. (NOTE: It should take you about 3 rounds.) Whisk constantly until mixture is creamy, color is even and bubbles just begin to form. Remove from heat and pour through a fine mesh sieve into a jar or bowl, pressing to make sure as much of the mixture as possible goes through. Cover and refrigerate for at least 4 hours, or overnight.
Just before serving, remove cans from refrigerator and open from bottom (coconut milk will have separated into solidified cream and water). Pour out water and reserve for another use; scoop solidified, white cream into a chilled metal bowl. Add cayenne and beat with an electric hand mixer on medium-high for 30 seconds, until creamy. Gently fold in chilled lemon mixture.
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