Lemon Coconut Cream Mousse

Our BeeMaid Honey Lemon Coconut Cream Mousse is the dessert of the summer. It’s a no-bake, dairy-free, and gluten-free treat that comes together effortlessly, making it perfect for warm-weather entertaining or a simple weeknight indulgence.

Fresh lemon juice brings a vibrant tang, while creamy coconut milk creates a silky, cloud-like texture that whips up like a dream. Naturally sweetened with BeeMaid honey, every spoonful balances zesty citrus with gentle floral sweetness – no refined sugar needed.

This honey lemon coconut cream mousse recipe is as easy as it is impressive. Just whip, chill, and serve for a refreshing dessert that feels light yet satisfying. It’s ideal for summer gatherings, backyard dinners, or whenever you need a bright, cooling finish to a meal.

Ingredients

Recipe

3-4 Tbsp

BeeMaid Honey

1 Cup

Coconut Cream

Large Lemons

Directions

Slice your lemons in half (lengthwise). Using a knife, carefully cut around the edge of the lemon to remove the flesh from the centre. Use a spoon to scoop out the remains until only the pith remains. Place the insides of the lemon into a separate bowl, discarding any seeds.
Using a juicer, squeeze the juice from the lemon flesh and save for later (you will need approx. 3-4 Tbsp).
Scoop out the thick cream at the top of the coconut cream and add to a mixing bowl along with the lemon juice and BeeMaid Honey. With a hand-mixer, whip the ingredients together until combined and the consistency is light and creamy (approx. 5-7 minutes).
Carefully pour the mousse mixture into the hollowed out lemon peels and refrigerate for a minimum of 3 hours (or let set overnight).
Serve cold and garnish with lemon zest or fresh mint leaves.