Cherry and Goat’s Milk Coconut Mousse.
So I realized something today.
I am really horrible at remembering people’s names, and it can be really embarrassing. I get this trait from my dad, but you’d think that being someone who is really aware of things that I would remember names.
Trust me though, I don’t.
For example, there are two different people whom I see while I am hiking fairly often. They have both told me their names at least once or twice now. And yes, I am totally blanking on both of their names. Now when I see them, I just avoid having to say their name…but they always say mine so I feel so horrible.
Like, what is wrong with me??
I used to think I was pretty good with names, but today it hit me that I am actually horrible. Also, it semi scares me just how much I am like my dad.
Oh, and I forgot to tell you guys, but I saw more bears on Sunday! A cub and its mama, and honestly, they were way too close for comfort. Thankfully once they heard my gasp, they scurried off.
It seems they want nothing to do with me, which is obviously SO good, but um, still as cute as those bears are (especially the little cubs) I would really prefer not to see them again. I mean, if they decided they were hungry, I am pretty much toast.
As far as animals go, I am really just loving my goats. Hence today’s very goat inspired, Cherry and Goat’s Milk Coconut Mousse recipe.
I suddenly have this urge to use goat’s milk like crazy. Has anyone every tried drinking it? Heather, from the farm where we purchased the goats, gave us some and it was so creamy and delicious.
Now our goats have not had little baby goats yet, so I had to supplement my goat’s milk from the store (the jug Heather gave us is long gone). BUT, this time next year I am hoping to make this mousse with the freshest goats milk I can get. Seriously can not wait.
Unlike traditional mousse, this goat’s milk mousse contains no eggs and is honestly the simplest thing to whip up. You just need goat’s milk, goat’s cheese and a can of coconut milk. Whip it all together and there you go, goat’s mousse.
The cherries are what make this sweet treat perfect for summer. They are macerated bourbon cherries and they are so simple, they may just be the best thing ever. You could eat them with a spoon, serve them over cheese, ice cream, yogurt and so much more. Totally in love.
The cherries go so amazingly well with this mouse, but you can also use strawberries if they are more your thing.
This is a really light and healthy dessert, so it’s also totally acceptable as an afternoon snack or even a quick on-the-go cold summer breakfast. Try topping it with granola and or nuts to make it a bit hardier.
Ok and maybe some chocolate too…I mean, you got to have just a little chocolate (I kept mine separate from the cherries though…fruit and chocolate together are just not my thing).
And yes, I did have way too much fun taking the goats out into the field and watching them basically beg for the mousse. Maybe they are missing their mother’s milk??
Kind of sad now that I think of it…maybe I should give them some to drink?? Yes, I probably should.
But let’s just not tell my dad, he’d probably lose it to find out that I gave the goats eight dollars worth of goat’s milk. So shh!!
But umm, really, you NEED to try this. So light, creamy and flavorful.
Cherry and Goats Milk Coconut Mousse.
- 2 cups fresh cherries pitted + halved
- 2 teaspoons vanilla
- 1 tablespoon bourbon optional
- 1 tablespoon coconut sugar or granulated sugar
Goats Milk Mousse
- 4 ounces goat cheese cold
- 1/2 cup goats milk cold
- 1 ounce can full fat coconut milk cold (put in the fridge overnight), 14
- 1 vanilla bean seeded
- 1-2 tablespoon cherry or strawberry jam
- 5-6 tablespoon pure maple syrup for serving
- toasted coconut and chopped chocolate for serving
- In a bowl, combine the cherries, vanilla, bourbon and coconut sugar. Toss well and let the cherries sit at room temp for at least 15 minutes to allow them release their juice
- Meanwhile, add the goat cheese and goats milk to a large mixing bowl. Flip the can of COLD coconut milk upside down and open it, drain the coconut water from the can (reserve for drinking or another use). Add the coconut cream (the white sold left in the can) to the bowl along with the vanilla bean seeds. Using and electric mixer, whip the mixture until soft peaks form, about 3-4 minutes. Gently stir in the cherry/strawberry jam to create a swirl. Cover the bowl and place in the freezer for 10 minutes.
- Grab the cherrie bourbon mixture and divide among 5-6 glasses. Now grab the mousse and evenly spoon it over the cherries. Cover and place in the fridge for at least 2 hours or until ready to serve.
- Before serving, top each glass with coconut, chocolate and a cherry. Can also drizzle with maple syrup if desired.
SO GOOD. Ok and the bourbon is kind of awesome two 🙂