Better-for-you banoffee mousse pots

A decadent dessert with a layered twist.

  • 15 mins preparation
  • Serves 6
  • Print
Brought to you by ENSURE


Better-for-you banoffee mousse pots
  • 400 ml (12½oz) cans pure coconut cream, refrigerated
  • 6 large bananas (1.38kg)
  • 1 tablespoon honey
  • 1 teaspoon vanilla bean paste
  • 7 scoops vanilla ENSURE
  • 1 cup (230g) firmly packed pitted fresh dates
  • ¼ cup (70g) natural smooth peanut butter
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt flakes
  • 50 grams dark chocolate (70% cocoa), chopped coarsely


Better-for-you banoffee mousse pots
  • 1
    Scoop the thick cream from the top of the cans of coconut cream. You will need 2 cups of cream. Reserve remaining liquid.
  • 2
    Peel 5 bananas; process with the thick coconut cream, honey, vanilla and 5 scoops Ensure until completely smooth. Divide evenly among 6 x 1-cup (25ml) glasses. Place on a tray and freeze for 1 hour.
  • 3
    Meanwhile, process remaining Ensure, ¾cup reserved coconut liquid, the dates, peanut butter, cinnamon and salt until completely smooth. Divide mixture evenly over the semi-set mousse pots. Return to the freezer for 1 hour or until slightly firm.
  • 4
    Peel the remaining banana; cut on a diagonal into small pieces. Top the mousse pots with banana and chocolate. Drizzle with extra honey to serve if you like.


TIP Buy a coconut cream without emulsifiers, so that the thick cream sits on top of the liquid.

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