Tropical Breakfast ‘Mousse’

May 22, 2014

By Anna Varriano

This ‘mousse’ was born out of the intent to turn a few items that were perfectly ripe into a breakfast smoothie. It turned out  too thick to be a smoothie, but since it had the most gorgeous, creamy texture, I decided to make it a new breakfast item: Tropical Breakfast Mousse! This recipe makes 2 servings.

What You’ll Need:

  • 1/2 cup plain, organic whole fat kefir (I made my own using organic goat milk, but you can use any good quality brand. I like Pinehedge Farms)
  • 1/2 of a ripe avocado (pitted and peeled)
  • about 1 cup of cubed fresh pineapple (leave the core in to reap the benefits of bromelain-  a substance which reduces inflammation and aids digestion)
  • 2-3 pitted whole dates
  • 2 TBSP coconut oil
  • 1/2 to 1 tsp cinnamon (suit your taste)
  • toppings (optional) – I used fresh berries, shredded unsweetened coconut, raw cacao nibs – and if you want a bit of sweet, a drizzle of local maple syrup or local raw honey


  • Put all of the ingredients (except the toppings!) into a blender (I used my VitaMix) and blend until very smooth and creamy.
  • scoop out into a bowl, add toppings, and enjoy!

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