Risky coconut mousse

Serves 2p.

– 250 gr coconut cream (Alpro cuisine)
– 2 tsp sweetener: stevia, honey, sugar
– 1 tsp cinnamon
– Ginger
– 2 egg whites
– 1 pear
– beetroot (best out of a pot or can)
– pistachio nuts

1. Put the coconut cream, egg whites, sweetener, cinnamon and a bit of ginger in bowl and mix it all together. Let it cool for about 30 minutes.
2. Cutt the pear into cubes and the beetroot into very small pieces. Put them in the serving glass.
3. Pour over the coconut mixture.
4. Top off with some crunched pistachio nuts.


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