Raw Pomegranate Coconut Mousse

By Chef: Emma Potts
Posted: November 17, 2014


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A thick, fluffy and positively luscious raw coconut mousse infused with the flavors of virgin coconut milk and tangy-sweet pomegranate juice. Whole pomegranate arils layer with the mousse for a little pop of juice and crunch. This recipe is as beautiful to look at as it is healthy!


  • 3/4 C Rhythm coconut milk*
  • 1/2 C Cashews Cashew
  • 3/4 C Pure pomegranate juice (not from concentrate)
  • 3 Tbsp White chia seeds**
  • 1 tsp Fresh beetroot juice***
  • 1 tsp Fresh beetroot juice***
  • 1/16 tsp Almond extract (optional)
  • 1/2 tsp Vanilla extract
  • 2 Tbsp Coconut OR Agave nectar
  • Pinch of salt
  • Pomegranate seeds


  1. Blend together the coconut milk, cashews and pomegranate juice in a high-powered blender until completely smooth.
  2. Add all remaining ingredients, except pomegranate seeds, and blend again (If you don’t have a high-powered blender, grind the chia seeds before adding to the blender).
  3. Pour mixture into a bowl and refrigerate for at least 4 hours, and up to overnight.
  4. When ready to serve, place a couple of spoonfuls of pomegranate seeds in the bottom of 3-4 serving dishes/glasses/mini jars, spoon the pomegranate mousse on top and sprinkle with a few more pomegranate seeds.


* If you can’t get hold of Rhythm Virgin coconut milk I recommend using an equal quantity of coconut yogurt, or, failing that, full-fat canned coconut milk and increasing the cashews to 3/4 C and chia seeds to 1/4 C. ** I recommend white chia seeds for the best colour *** I added a tiny bit of beetroot juice to boost the pink.