Lemon & Coconut Cream Mousse + Another Blendtec Giveaway!

coconut cream dream

I have had a couple of recipes rattling around in my computer for awhile now that I have wanted to try out. Not surprisingly, one of them involves LEMON. :-)

The first one is a recipe for lemon pudding that I adapted to make in the blender….and the other is more a “method” than a recipe for making whipped coconut cream!

One day I got the brilliant idea to combine the two and ended up with the creamiest, dreamiest concoction I think I’ve ever tasted – Lemon & Coconut Cream Mousse! Oh my!

Let’s start with the pudding:

Blender Lemon Pudding

adapted from The Galley Gourmet


3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups half and half
3 egg yolks, lightly beaten
1/4 teaspoon kosher salt
1/2 cup lemon juice
2 tablespoons butter, at room temperature


coconut cream dream

Place all ingredients in a blender except butter and process on high until smooth.
Pour into saucepan. Cook and stir constantly over medium heat until it begins to boil.
Reduce heat to simmer and cook two more minutes while continuing to stir.
Remove from heat and stir in butter.
Chill until firm.


coconut cream dream

Now it’s time to kick it up a notch!

How To Make Whipped Coconut Cream

If you have never tried this…make sure you put “a can of coconut milk” on your grocery list because you are going to want to make this ASAP! Not only is it completely delicious…it’s about the easiest thing you will ever “make”. Also, if you happen to not eat dairy, you’re in for a DOUBLE treat!

coconut cream dream

Start by putting your can of coconut milk in the refrigerator for a couple of hours, or overnight…or for 2 weeks (that’s how long mine stayed in there before I got around to it.)


coconut cream dream Open the can and you will see that the coconut has solidified at the top.


coconut cream dream

coconut cream dream

Scoop out all the solid coconut, leaving the liquid in the bottom. (You can drink that later!)


coconut cream dream
Now all you do is whip it up with your mixer or your blender! It has a tiny bit of sweetness to it already, but I added about a tablespoon of sugar just to give it a little more.


coconut cream dream
It’s simply amazing. I would be hard-pressed to tell the difference between this stuff and regular whipped cream.

Now let’s put the two together!

Lemon Coconut Blender Mousse

Combine equal parts lemon pudding to whipped coconut cream and chill until firm. Top with extra whipped coconut cream, if desired.

That’s it!

Get ready to enjoy one of the dreamiest desserts you’ve ever tasted!


coconut cream dream


Because I REALLY want you to try this recipe (and just because it’s Spring and I have SPRING GIVEAWAY FEVER!)…I’m VERY excited to be giving away another Blendtec blender today!

I have partnered up with Blendtec to once again give away a Blendtec Designer Series WildSide Blender AND a Blendtec Twister Jar Package.  Suggested retail price $618.95!



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The lucky winner was……….Jamie Shepherd!

blendtec winner

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How to enter to WIN!

All you need to do is leave a comment on this post sharing one of your favorite desserts!

You can also increase your chances with these BONUS ENTRIES:

1. Follow JillsGoodThings on Instagram. Leave a separate comment letting me know.

2. Add me to one of your circles on Google+. Leave a separate comment letting me know.

3. Join One Good Thing By Jillee on Facebook. Leave a separate comment letting me know.

4. Follow @JillsGoodThings on Twitter. Leave a separate comment letting me know.

5. Tweet the following statement about this giveaway: Enter to win a Blendtec Blender courtesy of @JillsGoodThings.  Enter here: http://goo.gl/SAoXu 

6. Subscribe to receive daily emails from One Good Thing By Jillee by entering your email address in the box at the top of the page. Leave a separate comment letting me know you subscribed.

7. Follow Jillee on Pinterest! Leave a separate comment letting me know.

Winner must be 16 years or older and will be randomly selected and announced Monday, April 8th. The giveaway is only open to US residents. Be sure a valid email address is included with your comment(s).  The winner will have 72 hours to claim their prize or another winner will be chosen.





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  1. Spring says

    You have Spring giveaway fever and my name is Spring-perfect!
    Pink Fluff
    Small box jello(I like strawberry)
    Your whipped coconut cream
    Small can crushed pineapple
    Small bag coconut
    1/2 cup chopped preferred nuts
    Chill & enjoy!

    • says

      Okay I would really love a blender so…one of my favorite dessert recipes is chocolate mousse. It is so worth it!

      Chocolate Mousse
      2 cups chilled heavy cream
      4 large egg yolks
      3 tablespoons sugar
      1 teaspoon vanilla
      7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

      Garnish: lightly sweetened whipped cream
      Special equipment: an instant-read thermometer


      Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

      Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.

      Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

      Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

  2. Ai Paula couto says

    This looks super yummy!!! My favorite dessert is key lime pie but this may be next.. *drooling* p.s. I don’t have an Instagram account but I may just sign up for one. ;)

  3. Lynn says

    Love, love, LOVE Sour Cream Apple Pie! As a diabetic, I can sweeten it with Splenda and make it guilt-free! Will gladly share the recipe, if you email me, or you can find a couple of versions with a quickie web search for the recipe name.

  4. Jeanileigh Brim says

    Oh wow, that lemon mousse looks good! Wonder if i can substitute the lemon for limes? One of my fav desserts has been a French silk pie. I make a 9in pie crust using crispy nuts that have been soaked and dehydrated. I blend them with a bit of coconut oil and maple syrup and press into the spring can and bake for about 15 mins or looks light brown and cripsy. The I beat 1 cup of rapadura or brown sugar with 1 cup of butter till fluffy, pour in 3 ozs of melted dark organic chocolate and beat again and I add 4 fresh organic free range eggs BUT I add the one at a time and beat for 6-7 mins after adding each egg to make it a mousse consistency. It’s very important that each egg is beaten for the full 6 mins. Then spoon into cooled pie crust and refrigerate for about 4-6 hours. Serve with whipped cream.

  5. Rachel Montesinos says

    In my younger years, I found a recipe for monkey bread that was given to my mom from an aunt. I was so naive that I thought that it was an original family recipe that my aunt named. I made it for anyone I could because it’s simple and delicious. I was disappointed when I learned that Monkey Bread isn’t my aunts recipe but continue to make it.

  6. Terri Ballard says

    Raw Lavender Chocolate Cream Pie

    What you need

    1 cup raw almonds
    2 c raw cashews
    1/2 c raw hazelnuts
    1/2 c raw honey
    1 cup dates chopped
    1/4 c raw cacao powder
    3 tbsp coconut oil
    2 tbsp dried or fresh lavender
    2 tbsp water
    How to make it

    The night before or at least 3 hours prior soak the almonds and cashews in separate bowls of water, drain when done
    in a food processor or blender process almonds, hazelnuts and dates until pasty, the nuts will still be a bit chunky when done
    press almond “crust” into a pie pan that has been greased with coconut oil
    in a food processor or blender puree cashews, honey,lavender, coconut oil, cacao powder, coconut oil and a couple tbsp water until smooth
    put puree in pie dish and smooth over
    tap pie on counter to release air bubbles
    cover in plastic wrap and put in the freezer for a few hours or overnight.

    • Janet Willis says

      As someone who cannot eat dairy and who is also trying very hard not to eat any refined products, I am pretty excited about this Lavender Chocolate Cream Pie. I am also excited to try to Lemon and Coconut Cream Mousse. I actually use Coconut cream in a lot of my recipes and wonder if that might work better than coconut milk. I will follow the recipe as written first. I also use agave syrup and coconut sugar and wonder if I could possibly substitute to the refined sugar in your recipe Jillee?

  7. Vicki Tayloe says

    I subscribe to your email newsletter as well…

    Cookie Cake mix Bars

    1 stick melted butter
    3 eggs
    1 package cake mix (I usually use lemon, white, confetti or chocolate depending on what sounds good)
    Add your favorite nuts, chocolate chips, butterscotch chips, etc.

    Mix together (dough will be very stiff) pat into an buttered cookie sheet and bake @ 350 degrees for 20-25 minutes (till golden brown and tests done with tooth pick in center). Cut into bars and allow to finish cooling in the pan.

    Fast, easy and kids love them. Enjoy!

  8. Vicki Tayloe says

    I would love to win the Blendtec, it is my “dream machine” :) thanks so much for the opportunity and congrats to the winner.

    Cookie Cake mix Bars

    1 stick melted butter
    3 eggs
    1 package cake mix (I usually use lemon, white, confetti or chocolate depending on what sounds good)
    Add your favorite nuts, chocolate chips, butterscotch chips, etc.

    Mix together (dough will be very stiff) pat into an buttered cookie sheet and bake @ 350 degrees for 20-25 minutes (till golden brown and tests done with tooth pick in center). Cut into bars and allow to finish cooling in the pan.

    Fast, easy and kids love them. Enjoy!

  9. Shannon says

    Hi Jillee!
    This is my favorite dessert.
    Chocolate Mint Cookies
    3/4 cup butter
    1 1/2 cups packed brown sugar
    2 tablespoons water
    2 cups semisweet chocolate chips
    2 eggs
    2 1/2 cups all-purpose flour
    1 1/4 teaspoons baking soda
    1/2 teaspoon salt
    36 chocolate mint wafer candies

    1.In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
    2.At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
    3.Preheat oven to 350 degrees F (175 degrees C).
    4.Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

  10. Shannon says

    Hi Jillee!
    I follow you on Instagram. I appreciate your willingness to inspire us and keep us motivated to do things to improve our lives and our homes. Thank you for your blog.

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