Cherry Limeade Mousse
I grew up where Sonic Drive-Ins were in abundance. There were many summer afternoons where my friends and I would take advantage of their happy hour drink specials. My choice always being the cherry limeade. Cherries are one of my favorite summer fruits, and I can never get enough lime! This mousse was inspired by those summer days and my love of the cherry limeade drink!
This dessert is so simple, and only a few ingredients. You can use fresh cherries for this recipe, but I found that I preferred the taste of frozen cherries (plus it helps set the dessert very quickly).
When making this recipe, try not to let the frozen cherries and melted coconut oil hang out together too long. The coldness of the cherries makes the oil resolidify quickly, and it does not blend all the way. That said, I noticed if I poured the oil on the cashews and then added the cherries that the cashews created a decent barrier between the two, or you can just the melted coconut oil into the bottom of the blender. I tried unrefined coconut oil, but I didn’t care for the coconut flavor, and I also tried cacao butter, but absolutely did not like the taste once blended!
- Refined Coconut Oil
- Lime juice & zest
What is easier than those ingredients to create a delicious summertime dessert? Not many, except for a fresh, juicy watermelon!
Cherry Limeade Mousse
- 1 10-oz bag bag of frozen cherries or 2 cups of fresh cherries pitted and cut in half
- 1 cup raw cashews soaked in hot water for several hours
- 1/4 cup fresh lime juice
- 1/3 cup refined coconut oil melted
- 2 tbsp agave
- 2 tsp lime zest
- Drain soaked cashews and add cashew to a high-speed blender.
- Add all other ingredients and blend until smooth. If your blender has variable speeds, start at a slower speed and then slowly increase until high.
- Pour the mixture into individual serving cups or one large container.
- Chill in the refrigerator for 4-6 hours to set mousse.
Hi! I am Kristy. I live in Vancouver, Washington with my husband, Steve, three companion cats and one guinea pig. I became a vegetarian in 2012 and have been vegan since 2014. Since 2012, I have opened myself up to new experiences and new ways of thinking. I earned a Master of Arts in Humane Education through the Institute for Humane Education. Find out more >>