Chilled Avocado Matcha Mousse with Coconut Cream

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky smooth mousse combining ripe avocado and earthy matcha powder, topped with lightly whipped coconut cream for a vegan dessert. This Japanese-inspired recipe (vegan, gluten free), ready in about 10 minutes, layers ripe avocado, matcha green tea powder, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Japanese cuisine 180 cal/serving

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Ingredients

2 medium ripe avocado
2 tsp matcha green tea powder
1/4 cup maple syrup
1/2 cup coconut cream
1 tbsp lime juice
1/2 tsp vanilla extract

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Instructions

Step 1: Scoop the flesh from 2 medium ripe avocados into a food processor.
Step 2: Add 2 tsp matcha green tea powder, 1/4 cup maple syrup, 1 tbsp fresh lime juice, and 1/2 tsp vanilla extract.
Step 3: Blend on high until the mixture is completely smooth and creamy, about 2 minutes, scraping down the sides as needed.
Step 4: Transfer the mousse into 4 serving dishes and refrigerate for at least 1 hour to set and chill.
Step 5: Meanwhile, whip 1/2 cup chilled coconut cream with a hand mixer until soft peaks form.
Step 6: Before serving, top each mousse with a dollop of the whipped coconut cream.
Step 7: Optionally, garnish with a sprinkle of matcha powder or fresh mint leaves.