Strawberry Matcha Mousse

Ingredients:
1 cup young coconut meat
1/8 tsp. Himalayan sea salt
½ tsp. lemon juice
¼ cup melted coconut oil
¼ tsp. vanilla extract
2 tbsp. agave
1 ½ tsp. Matcha powder (Barista’s Matcha from My Matcha
10 large ripe organic strawberries

Directions:
Place the coconut, salt, lemon, vanilla, matcha, and agave into a high speed blender. Blend until creamy smooth. Turn the blender on low and slowly add in the coconut oil. Blend until evenly distributed. Remove from the blender and place the mousse in an air tight container. Put into the refrigerator for 3 to 4 hours.  Remove from the refrigerator and set it on the counter to soften for approximately ½ hour. Carve one of the strawberries in order to use for garnish on top or just simply leave it whole if you choose. Take the remaining strawberries and dice them into small pieces. Take a clear decorative large glass and place a 1 inch thick layer of diced strawberries on the bottom of the glass. Take the pastry bag and place flowers around the inside outer edge of the glass forming a layer of mouse. Fill in the flowers in the middle as needed. Repeat the procedure until the glass is filled and then place the strawberry garnish on the top. Finish the garnish with some mint if desired.

Makes one serving.

Will last 3 to 5 days in the refrigerator.