One of Anna Lewandowska’s most successful and popular products is her versatile coconut mousse. It is ecological and comes from 100% certified organic crops and is made by grinding the flesh from the coconut. What makes this product so useful is the way it can be used in many different ways for many diverse meals because it can take the form of a cream at higher temperatures. It is a tasty source of fibre, potassium, magnesium and iron. Anna’s coconut mousse also contains vitamin D, which helps with depression, and vitamin K which aids learning, and supports neurological processes.
Unlike coconut oil, it is more compact, which makes it a great addition to dishes such as omelettes, cakes or bars. In addition to this, it works well as an complement to smoothies, or as a healthy replacement for cream, completing classic desserts. Other ways that the mousse can be used is in coffee; just one spoonful replaces sugar, meaning healthy can be delicious! In fact many people use this mousse to create a refreshingly chilled, ‘Rafaello’ flavoured coffee. All you need is 1 spoonful of coffee, some coconut milk, a few ice cubes (optional) and most importantly, Anna’s coconut mousse. What makes this so handy is how only 4 ingredients are required making it a healthy and economical treat!
The next amazing snack that the mousse works extremely well with, is pancakes which everyone loves. This dish is perfect for people with gluten intolerances and the pancakes are filled with pumpkin and pear with the mousse on top. This variety of products are healthy and delicious. Alongside this, these pancakes and their filling are extremely quick and easy to make. Simply pop all the pancake ingredients (4 eggs, 100g rice flour, 50g gluten free oats flour, 2 tablespoons potato flour or corn starch, pinch sea salt, 2 cups plant milk or coconut milk, 1/2 teaspoon baking soda, pinch cinnamon and vanilla, coconut oil or ghee butter) into a blenders and then pour into the frying pan, making sure both sides are fried. The filling is just as simple; cut a pumpkin in half and bake in the oven at 180 degrees for approximately 40 minutes. When the pumpkin halves are cooked, peel the skin and remove the seeds. Grate the pear, add coconut milk, pumpkin pulp and add the vanilla essence, lemon drops and fresh dates.
The last treat that coconut mousse is great for is coconut ‘Nutella’ which only involves medjool dates, cocoa powder, peanut butter, and plant yoghurt; all nutritional based foods and the spread is all homemade! Prepare the dates by soaking them in boiling water for 15 minutes and mix the rest of the ingredients into a smooth paste. Enjoy however you like!
Lastly, Coconut Mousse by Foods by Ann only costs £4.69 in the UK, and lasts for an extremely long time. Make sure to store in a dry and shady place. After opening, keep in a refrigerator. At a higher temperature, the mousse takes a liquid form and make sure to stir well before use.