Pine Nuts Honey Mousse


  • 1 tablespoon coconut oil
  • 2 eggs
  • 1 1/4 cup coconut cream
  • 1/2 cup honey
  • 1 1/4 cup pine nuts
  • Chocolate Ganache Topping
  • Using a paper towel, coat the inside of a springform cake pan or oven proof casserole pan with coconut oil.
  • Line the bottom and sides of the pan with parchment paper and set aside.
  • Put the eggs, cream, and honey into a blender and mix, scraping down the sides as needed, until completely smooth. Pour the mixture into the pan.
  • Pour 1 cup of water into the Instant Pot and place the trivet inside. Place the pan on top of the trivet and close the lid tightly.
  • Press Manual and adjust time to 25 minutes pressure cooking. When the timer ends, let pressure naturally release.
  • Open the lid and carefully lift out the trivet and place the pan on a cooling rack for 30-45 minutes.
  • When cooled, invert the pan onto a platter, carefully lift out the parchment paper from the side.
  • Invert it again onto another platter, loosely cover and refrigerate overnight.
  • If you are using chocolate ganache topping, you can make it before serving, let it cool a little and cover the Pine Nuts Mousse and serve immediately.
  • Alternatively, you can cover with coconut crème fraîche and top with roasted pine nuts! Enjoy!
Previous Next