Blood Orange Coconut Mousse

Here’s a dessert with every flavor on the spectrum, including umami, enclosed in a single bite: tart yogurt; a wee bit of sweet, zippy zest; a pinch of salt; and a bit of Chinese spice. Garnished with a poof of cleansing mint, Blood Orange Coconut Mousse is a riot of fused flavors that doesn’t have to be reserved just for dessert. Try it for breakfast with granola!

Substitute coconut or soy yogurt for the dairy yogurt and add lime zest on top with pomegranate seeds for a Persian twist. The options are unlimited.

Blood Orange Coconut Mousse

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Ingredients

• 3 cups full-fat plain yogurt
• 3 Tbsp raw sugar
• 1 Tbsp orange zest
• 1 tsp Chinese five-spice powder
• Pinch of salt
• 2 blood or navel oranges
• 2 Tbsp toasted pepitas slightly salted
• 2 Tbsp toasted flaked coconut
• 1/4 cup chiffonade fresh mint or basil

Ingredients 3 cups full-fat plain yogurt 3 Tbsp raw sugar 1 Tbsp orange zest 1 tsp Chinese five-spice powder Pinch of salt 2 blood or navel oranges 2 Tbsp toasted pepitas slightly salted 2 Tbsp toasted flaked coconut 1/4 cup chiffonade fresh mint or basil

Course Desert Servings Print Recipe

Instructions

1. In bowl, whisk yogurt with sugar, zest, five-spice powder, and salt. Set aside.
2. Over bowl to catch juices, cut peel and pith away from citrus. Thinly slice fruit into wheels. Add excess juice to yogurt and stir to combine. In serving dishes, line up citrus wheels against sides of glass, dolloping flavored yogurt into middle of glasses to hold wheels in place. Sprinkle with toasted pepitas, coconut, and mint. Refrigerate until ready to serve. Easy—and yummy!

Recipe Notes

Each serving contains: 222 calories; 8 g protein; 9 g total fat (6 g sat. fat); 31 g carbohydrates (23 g sugars, 3 g fiber); 148 mg sodium