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Gluten-Free Matcha Coconut Mousse Dome with Mango Compote & Charcoal Dust

Name: Gluten-Free Matcha Coconut Mousse Dome with Mango Compote & Charcoal Dust
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 4 servings
Ingredients: 1 ripe mango, diced small; 1 tbsp lime juice; 1 tbsp maple syrup; ½ tsp agar agar (or 1 tsp cornstarch); 1 can full-fat coconut milk (chilled overnight); 3 tbsp maple syrup; 1 tsp vanilla extract; 1 tsp agar agar (or use 2 tsp tapioca starch); Pinch of salt; 1 tsp matcha powder; ½ cup coconut cream; 1 tbsp maple syrup; ½ tsp agar agar; Optional: a touch of spirulina for greener hue; Activated charcoal powder or black cocoa powder for dusting; Vegan chocolate leaf or shard; Edible microgreens (optional)

Category:

Dessert

Difficulty: Hard

Serves:

4 people

Prep Time: 35 minutes (plus chilling time)

Cook Time: 5 minutes + Chill At least 3 hours (overnight preferred)

Rating:

(0.00/5)

July 26, 2025 by Chef Molly

A sophisticated and visually stunning dessert featuring layers of tropical mango compote, airy coconut mousse, and a luscious matcha glaze. Finished with a dramatic dusting of charcoal powder and chocolate leaf, this gluten-free, soy-free, dairy-free dome offers elegance and bold flavor with each bite.

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What You’ll Need:

For the Mango Compote Base

1 ripe mango, diced small
1 tbsp lime juice
1 tbsp maple syrup
½ tsp agar agar (or 1 tsp cornstarch)

For the Coconut Mousse

1 can full-fat coconut milk (chilled overnight)
3 tbsp maple syrup
1 tsp vanilla extract
1 tsp agar agar (or use 2 tsp tapioca starch)
Pinch of salt

For the Matcha Glaze

1 tsp matcha powder
½ cup coconut cream
1 tbsp maple syrup
½ tsp agar agar
Optional: a touch of spirulina for greener hue

For Garnish

Activated charcoal powder or black cocoa powder for dusting
Vegan chocolate leaf or shard
Edible microgreens (optional)

Prepration for:Gluten-Free Matcha Coconut Mousse Dome with Mango Compote & Charcoal Dust

Step 1/4

Make the Mango Compote

In a small saucepan, combine diced mango, lime juice, maple syrup, and agar agar. Cook over low heat until thickened (3–4 minutes). Spoon into dome mold bottoms or silicone cupcake liners (just a thin layer). Freeze until firm (about 30 minutes).

Step 2/4

Prepare Coconut Mousse

Scoop chilled coconut cream into a bowl (discard watery portion). Whisk with maple syrup, vanilla, and salt until smooth. In a small pot, dissolve agar agar in 2 tbsp of water and heat until bubbling. Slowly fold agar into coconut mixture. Pour mousse over frozen mango layer in molds. Freeze for at least 2–3 hours or overnight for best shape.

Step 3/4

Matcha Glaze

In a saucepan, heat coconut cream and maple syrup. Whisk in matcha and agar agar until smooth and just bubbling. Cool to lukewarm but still pourable.

Step 4/4

Assemble and Glaze

Unmold frozen domes onto a wire rack over a tray. Pour matcha glaze over each dome, coating fully. Dust lightly with charcoal powder using a small sieve. Top with a chocolate shard or edible leaf.

Chef's Tips & Notes

Serving Tip: Let thaw for 10–15 minutes before serving to soften slightly. Pair with a mango coulis or a spoonful of coconut whipped cream for extra flair.

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Gluten-Free Matcha Coconut Mousse Dome with Mango Compote & Charcoal Dust