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Baobab Mousse

Also known as Baobab Mousse (Baobab Fruit Dessert)

Baobab Mousse is a modern Nigerian dessert that celebrates the extraordinary nutritional and flavour properties of the baobab fruit — the dried, tangy, powdery fruit of the baobab tree (Adansonia digitata) that is most commonly used in Northern Nigeria for the Miyan Kuka soup. Baobab fruit pulp has an extraordinarily tangy, slightly citrus-adjacent, mildly earthy flavour that, when sweetened and whipped into a light cream base, creates a mousse of genuine sophistication.

Baobab Mousse, Nigerian cooking

Ingredients

  • 3 big big tablespoons of baobab powder (dried baobab fruit pulp — ground kuka)
  • A big tin of coconut cream or double cream — well chilled
  • 3 big big tablespoons of honey or icing sugar
  • Half a teaspoon of vanilla extract
  • Juice of half a lemon
  • Fresh fruit for garnish — sliced mango, pineapple or strawberries

Method

  1. 01

    Mixing the Baobab Base. In a small bowl, combine the baobab powder with the lemon juice and 2 big tablespoons of honey. Stir until a smooth, thick paste forms. The baobab will dissolve into the liquid, turning it a beautiful golden-cream colour with a tangy, distinctive aroma.

  2. 02

    Whipping the Cream. Pour the well-chilled coconut cream or double cream into a large bowl. Add remaining honey, vanilla extract and a pinch of salt. Whip vigorously by hand or with a whisk until the cream forms soft, billowy peaks.

  3. 03

    Folding Together. Add the baobab paste to the whipped cream. Fold gently and thoroughly using a large spoon — fold rather than stir to preserve the airy texture. The mousse should be evenly coloured a beautiful golden-cream with the distinctive baobab flavour throughout.

  4. 04

    Chilling. Divide the mousse into individual serving glasses or bowls. Refrigerate for a minimum of 2 hours until set and firm.

  5. 05

    Serving. Remove from the refrigerator 5 minutes before serving. Garnish with fresh tropical fruit slices.

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