My favourite little girl is sick. She hasn’t been herself for the past couple days; off her food, grizzly, and quick to tears. Yesterday, after I saw a rashy little tummy, I decided to take her to our doctor. I was pretty sure it was viral but always appreciate a second opinion when it concerns our little girl.
When we arrived I felt like an overreacting mother. She suddenly appeared to be the picture of health; exploring the waiting room, babbling at the fish, flinging toys around, and asking me for a snack! Thankfully we were seen quickly, and straight away the doctor checked what showed a markedly high temperature. I was surprised to see it so high, words like ‘febrile convulsion’ and ‘loss-of-conciousness’ passed somewhere in the mix while I gripped her a little tighter wishing my mothers love was a protective, heal-all medicine.
Our doctor didn’t want us to leave until her temperature came down below 40’C (104’F) so the standard 15 minute visit turned to an hour of temperature reducing techniques – bringing out her mightiest protests! After a tepid sponge bath, administering some pamol, and waiting it out with lots of bubble blowing, her temp reduced towards normal levels. The doctor advised me to go home, monitor her temp, give pamol when needed, supplement with vitamin D, obtain a urine sample (moments like these I love the fact she gladly uses her potty!) and up the coconut intake – for it’s antiviral properties.
I knew just what treat whip up to follow dinner. Coconut Milk Mousse! After pushing away previously offered foods (even her usual favourites!) she took a spoonful of this. Her eyes turned to saucers, and she belted out one of her new favourite words; “more?!” I made her a honey-free version, but for me; I prefer the honey or maple-sweetening. It’s wonderful and smooth on it’s own, but try adding some cocoa or cacao for an amazing chocolatey version. This mousse is fantastic layered in a parfait-type dessert (see the chocolate coconut milk mousse and coconut chia seed parfait below), in my Chocolate Garden, or Triple Layer Slice.
This morning our little girl has woken with giggles and that mischievous glint back in her eye. Not quite 100% but well on the way. And when I opened the fridge, there she was, looking for leftovers. “More?!”
Coconut Milk Mousse
1x 400ml can full-fat coconut milk, refrigerated overnight (I’ve taken to just storing all my coconut milk in the fridge now!)
1 tbsp honey or pure maple syrup
1/2 tsp vanilla extract
For chocolate variation add:
2 tbsp cocoa or cacao
1 extra tbsp of honey or pure maple syrup, optional (do to taste)
tiny pinch salt, optional
Take the can of coconut milk from the fridge and carefully remove the lid. Scoop out the firmer white section of the coconut milk into a large bowl (save the thinner, watery section for smoothies, baking, or soaking chia seeds). Using a handheld or stand alone mixer, beat the thick coconut milk as you would cream until it forms soft but stable peaks. Add the remaining ingredients then whip once more to combine.
Spoon into bowls and set aside in the fridge until you’re ready to eat.
Best if eaten within 24 hours.