Gut Friendly Chocolate Mousse with Red Papaya – Casey-Lee Lyons

Recipe is gluten free, dairy free, egg free and vegan friendly.


  • 2 cups Ruby Rise red papaya, peeled, deseeded, diced & pre-frozen for minimum 2 hours
  • 3/4 cup full fat canned coconut milk
  • 3 tbsp cacao powder
  • 2 tbsp maple syrup
  • Thick vanilla coconut yoghurt
  • Vegan dark chocolate, shavings


  • In a blender combine all ingredients until creamy.
  • Pour into serving glasses and refrigerate to thicken.
  • Serve topped with coconut yoghurt and dark chocolate shavings.

Recipe Notes:

  • Optional – add 1 tsp vanilla extract
  • Optional – add 1/2-1 cup frozen banana pieces
  • Sweeten to liking with extra maple syrup to taste
  • If you have frozen chopped papaya overnight, you may need to allow to slightly soften before blending. Depending on your blender.

You may also like