honeyed pistachio and balsamic-roasted strawberry (coconut) mousse

Honeyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfree

Honeyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfree
You guys. First and foremost: can we get a hell yeah for Friday? I’ve got exactly nothing to complain about this week — the weather has been springtime perfection, Lana is going through some sort of growth spurt that has her nursing like a newborn and napping like a champ, and I learned that the thrift store down the street does 50% off Tuesdays! — but it doesn’t mean I don’t love me a weekend. And this weekend, two of my besties will be here to eat, shop and bug-snuggle to their hearts’ content. It’ll be just like our middle school sleepovers, minus repeatedly phoning in requests for Ginuwine to the local radio station. Oh yeah, and plus babies. So more or less the same.

Second: can we peep that tiny honey bear? I schlepped a purseful home from a friend’s wedding last year and have been holding out for the perfect excuse to squeeze him into a shoot. Handsome little guy, isn’t he?

Honeyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfree
Third (and last, because, to be honest, Chris is watching Pitch Perfect 2 and I can’t pry myself away): we’re making Lana a big sister!!!

HA. April fools. Maybe one day, but definitely not today. Although exactly one year ago, Chris and I were sitting in a tiny outpatient room waiting to learn if our (then unnamed) Lana-bug was going to make an early entrance at the hand of doctors who were strongly suggesting we induce labor at 36 weeks. (We didn’t.)

What a difference a year makes.
Ok, where were we? Ah, yes. Let’s talk MOUSSE.

Would you believe me if I told you that my first pet’s name was Mousse? It was. A lop-eared little rabbit the color of Nesquik, he was almost as soft as he was squirmy. Hmmm, sounds like someone else I know. Needless to say (but, uh, I’m saying it…), I’ve got a thing for the whipped, cloud-like dessert. And — happy day! — it’s cuh-razy simp-oh to make!

Honeyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfree
Sweet-tart strawberries become syrupy and only ever-so-slightly savory when they’re caramelized in the oven with balsamic vinegar, olive oil and a drizzle of maple, and any baklava-lover knows the joy of pistachios and honey. Folded into simply whipped coconut cream, the iterations can be presented individually or layered together for vizzy interest. Either way, don’t skimp on topping each serving with the recommended accoutrement (more honey and pistachios or fresh berries and a drizzle of good balsamic) to add a little texture and punch.

Happy weekend, friends!
xo,
Em

Honeyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfreeHoneyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfreeHoneyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfreeHoneyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfree

Honeyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfreeHoneyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfreeHoneyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfreeHoneyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfreeHoneyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfree

honeyed pistachio and balsamic-roasted strawberry (coconut) mousse
 
Prep time
Cook time
Total time
 
By:
Makes: 5-6 servings, depending on your cups or ramekins
Ingredients
  • 2 cups fresh strawberries, quartered
  • 1.5 T balsamic vinegar
  • 3 T extra virgin olive oil, divided
  • ½ - 1 T maple syrup (Grade B ok), to taste
  • ½ cup salted, roasted pistachios, shelled
  • 3 T honey
  • 2 cans full coconut cream (or the equivalent solid portion from full-fat coconut milk, see note)
  • additional fresh strawberries, balsamic vinegar, chopped pistachios and honey, for serving
Instructions
  1. Preheat oven to 425F. Toss strawberries with vinegar, 1 T olive oil and maple syrup, to taste, and arrange in a single layer on a rimmed baking sheet. Roast for 20 mins. Allow to cool.
  2. Meanwhile, whip coconut cream until fluffy. Refrigerate until ready to use.
  3. In a small food processor, combine pistachios, honey and 2 T olive oil and pulse until very well combined and mixture is almost that of chunky peanut butter. Rinse food processor.
  4. Add cooled, roasted berries and any accumulated syrupy juices to processor and process until almost smooth, adding 2-3 T of the whipped coconut cream, if necessary, to help mixture come together. Turn out berry mixture into a medium bowl and gently fold in 1 cup whipped coconut cream.
  5. In another bowl, add pistachio mixture and 2-3 T of the whipped coconut cream and mix until nut "butter" has loosened up. Gently fold into 1 cup whipped coconut cream.
  6. Spoon mousses into individual ramekins or small glasses (keeping the flavors separate or layering them together -- up to you!) and chill 2-4 hours. Serve pistachio mousse topped with a generous drizzle of honey and more crushed, salted pistachios and strawberry mousse with fresh, diced berries and a small drizzle of balsamic. Enjoy!
Notes
Just how much maple syrup you use when roasting the strawberries depends on the sweetness of the berries. Give one a taste before adding the syrup. Naturally sweet berries may need hardly a drizzle.

Regarding coconut cream: most of the time, I'm able to find this product at Trader Joe's, though they can be very hit or miss with their coconut milk offerings. If you can't find coconut cream, you can use full-fat coconut milk -- you'll just need more of it. Refrigerate several cans of coconut milk overnight, then drain off the liquid portion within (reserve for another use!) and only whip the remaining (solidified) cream portions. You'll need about 2.5 cups of the whipped coconut cream in the end.

Cook time does not include 2-4 hours of recommended chill time before serving.
Honeyed Pistachio and Balsamic-Roasted Strawberry Coconut Mousse recipe (via thepigandquill.com) #dairyfree #dessert #refinedsugarfree————————————————–

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16 Comments on “honeyed pistachio and balsamic-roasted strawberry (coconut) mousse”

  1. This sounds absolutely perfect. Now I just need to convince my boyfriend to eat pistachios and/or balsamic vinegar.

    1. Ok, the balsamic vinegar I can kind of understand — it’s pretty zippy. But pistachios? Unless it’s a labor thing (shells, ughhhh, I totally get it…) I feel like ‘stachios are pretty tame. Open that boy’s eyes!

  2. Oh, how interesting and convenient: I just happen to have all the ingredients for this in my kitchen RIGHT NOW. And I had nearly dismissed the strawberries for being too bland to be eaten on their own! You have saved their seedy little hides.

    1. Bland strawbs? How dare they. But seriously, don’t you love it when that happens? Half the time I read a blog post, I end up at the end completely salivating and with a grocery list that requires I shop at three different stores. Love it when it just works out! Get to it, girl. 🙂

    1. It’s SO small, Heather — like maybe 2″ tall. Adorbs. He just makes me wanna honey all the things. (Also, how crazy would I seem if I just constantly refilled the little bear from the big bear? Too crazy? I mean, who would do that? No one. Pssshaw.)

  3. gorgeous shots! I have a feeling that pistachio nut butter is versatile enough to use on a lotta things lol happy Friday and enjoi your weekend!

    1. Awesome, thanks Janel! I know you’re avoiding added sugar, and I can’t promise how the pistachio version would be without the honey — but I bet you could get away nixing the maple on the strawberry mousse. Enjoy!

  4. Gorgeous! Love the sound of pistachios with the thick, creamy coconut mousse… and very envious you guys are entering spring and strawberry season! We are on the out here, heading into rainy, colder days – not ready for summer to end at ALL! x

    1. Thanks Claudia! I love pistachios with just about anything, so something that lets me eat them literally BY THE SPOONFUL? Perfect. And envious you may be at the moment — but Christmas in summer sounds great to me! 😉

  5. Yeah, this is quite possibly the most beautiful mousse I have ever seen. Like, ever. Love the pistachio in particular! I had to laugh at the reference to your childhood pet. My first pets were called Vegemite and Marmalade, one black and one orange guinea pig (hence the names)…. soooo… now I’m wondering if there’s a correlation between children who name their first pets after food and those who grow up to become food bloggers. Yusss. Just maybe 😉
    Anyway, gorgeous post Em. It’s been a while since I visited your beautiful space and I am loving the catch up session with your recipes! xx

    1. Ever!? Ever! That’s a big compliment, pretty lady – thanks! And I think there must definitely be a correlation between foodie-named pets and blogging! I know more than a handful of pals with aptly named fur babies. 🙂 Thanks for stopping by, girl. Glad to have you here again!

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