A light tropical mousse, made of coconut cream and pieces of sweet pineapple from Sri Lanka

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  • 400g Amaizin pineapple pieces
  • 400ml Amaizin coconut whipping cream
  • black sesame seed

Getting started

  • Keep the can of coconut whipping cream in the fridge overnight.
  • Then pour the contents into a bowl and beat the cream into whipped cream.
  • Puree the pineapple and the juice with a blender or hand blender until smooth.
  • Finally, mix both mixtures carefully with a spatula.
  • Finish off with some roasted black sesame seeds if you like.
  • This tropical vegan mousse will keep for 3 days if refrigerated.

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