Lemon Coconut Mousse

Directions

1. 1
   Chill the coconut tin in the fridge for at least 2 hours, so that the coconut cream floats to the top. You only need to use the cream, so keep the rest of the milk to flavor a soup or a smoothie.
2. 2
   Place the egg yolks, honey, lemon zest and lemon juice in a heatproof bowl set over a pan of simmering water and whisk constantly for about 10 minutes until the mixture thickens. Remove from the heat and chill in the fridge for about 30 minutes.
3. 3
   Meanwhile, scoop out the chilled coconut cream from the top of the tin into a bowl and beat with a whisk or spoon until stiff.
4. 4
   In separate clean bowl, beat the egg whites and sea salt until stiff.
5. 5
   Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.
6. 6
   Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.