This sweet and salty mousse was inspired by my Anthropology Professor, Mariana Ferreira, who I adore. She used to tell me about all the delicious dishes Brazilians made with the abundance of avocados that grew in her native Brazil. The one that piqued my interest was the Crème de Abacate, a sweet avocado mousse blended with sugar and milk. I veganized this recipe by replacing the milk with coconut milk yogurt, the sugar with a ripe banana and adding fresh fruit and seeds. It satisfies all my cravings – sweet, salty and crunchy. Thank you Prof. Ferreira!
1 Aguacate (Avacado)
1 Ripe Banana
½ Cup of Coconut Milk Yogurt (you can also use coconut milk)
Handful of blueberries
Tablespoon or more of sunflower seeds
Blend the aguacate, banana and yogurt with a hand blender or standard blender. Pour into cup or bowl. Top with blueberries and sunflower seeds. I don’t chill mine because I like it fresh and room temperature but I have chilled it for the kids and they loved it.