Key Lime Avocado Mousse

This is one of the most deliciously sweet ways I could possibly think to eat avocado. My family went on a key lime pie hummus kick for a while, but the chickpeas just weren’t doing it for me anymore. I have a delicious chocolate avocado mousse recipe but I explored the realm of the true green avocado color and created a mouth-watering and guilt-free treat. The healthy fats and natural sweetness from avocado and coconut butter crowd out unnecessary sugar. Top with shredded coconut flakes, graham cracker crumbs, coconut chips, lime zest, or white chocolate. You can’t go wrong!


Load up a ramekin or small mason jar for a perfect portion and chill these before serving. The acidity from the lime juice will keep the avocado from turning brown so they are a perfect make-ahead dessert for company.


Key Lime Avocado Mousse

  • Servings: Four, 4oz servings
  • Difficulty: Easy
  • Print


Key Lime Avocado Mousse

  • 2 large or 3 small avocados
  • Zest, juice, and pulp of 1 whole lime (approx 2 Tbsp lime juice, 1-2 tsp grated zest)
  • 2 Tbsp coconut butter
  • 2 Tbsp coconut milk
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • Coconut flakes for topping (optional)


Zest the rind of 1 lime, saving aside approximately 2 teaspoons of grated lime zest. In a food processor, add the flesh from the avocado, pulp and juice from what remains of the lime, coconut butter, coconut milk, maple syrup, and vanilla. Blend until a smooth and whipped consistency is achieved.

Pour mousse into single-serving dishes and top with grated lime zest and coconut flakes. Chill approximately 3 hours before serving, as this will give the mousse a firmer texture. Keep refrigerated for up to 4 days.

Photos and Content Copyright © Jaclyn Beaty Nutrition, 2019

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