Coconut and Blueberry Mousse Cake


3 tbls agar agar granules

1½ – 2 cups Blueberries

1 tbls Panela (sugar) or coconut palm sugar

2x 400g can coconut milk

½ cup agave, maple syrup or raw honey

1 cup lecithin granules

Juice and zest of one lime


Place the blueberries, 2 tablespoons of the agar agar and sugar in a pan over a low heat and let simmer for a few minutes, until agar is dissolved. Blitz for 30 seconds to dissolve the blueberries a little. Line a spring form tin with cling wrap and pour mixture in. Put it in the fridge to set.  This will take about 20 minutes.

In a clean pan place 100g coconut milk and the last tablespoon of the agar. Let simmer for a few minutes until the agar is dissolved. Allow to cool slightly, then place in a blender with the rest of the ingredients. Blend until smooth and then pour on top of the set coulis. Refrigerate overnight or at least a few hours.