Raw Kei Apple mousse recipe

Dovyalis caffra is a wonderful tree. It is a fast grower and is also drought, frost, and salt tolerant and can therefore handle a bit of neglect once established and is also good for growing near the coast . They make an excellent barrier hedge as they have very long sharp thorns. You can see a bit more of them in my previous post. You need to plant both male and female trees for pollination to produce fruit. They have an abundance of fruit when in season, and its fun coming up with lots of interesting recipes for them. The kei apples are said to have very high antioxidant properties. The fruit is quite tart, sort of like a mix between an apricot and a loquat. They make great jam (high in pectin) and preserves, juiced, eaten raw, eaten raw with a pinch of sugar, used in fruit salad and puddings. In the following recipe I used the freshly pressed juice (I used an old-fashioned metal juicer) in an adapted version of this raw granadilla mouse recipe.

A really healthy, delicious, dairy-free, sugar-free, gluten-free, guilt-free

rich and creamy, super tasty


Raw Kei Apple Mousse!


  • Half a cup of freshly squeezed/pressed ripe Kei Apples from a Dovyalis caffra tree.
  • 1 large ripe avo
  • 1 tsp tahini
  • 1 tbs raw honey
  • a touch of vanilla pod seeds
  • a grind or two of rock salt
  • 2tbs of coconut oil
  • 1 tbs of cacao butter


  • Melt the coconut oil and grated cacao butter gently in a double boiler over a low heat or if you don’t have a double boiler, melt them in a bowl over a smaller bowl of hot water.
  • Combine all the ingredients plus the oil and butter into a blender till smooth and creamy.
  • Spoon into a bowl and chill in the fridge untill ready to serve.
  • Eat and enjoy the goodness!

Tasting a kai appleQuality control taste-testing a particularly juicy Kei Apple.

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