Matcha Lemonade Avocado Mousse

3 large or 4 small ripe avocados

1 Tbsp. matcha green tea powder

Zest and juice of 1 large or 2 small lemons

1/2 cup pure maple syrup

3 Tbsp. full-fat coconut cream (see note)

1 tsp. vanilla extract

Pinch sea salt

1. Cut avocados in half, remove the pits, and scoop flesh into the bowl of a food processor (or see note).
2. Add remaining ingredients to the food processor. Process until very smooth, stopping at least once or twice to scrape down sides of bowl. Total blending time should be 3-4 minutes, to help incorporate air into the mousse.
3. Distribute mousse among 4-6 serving dishes, such as bowls or small jars. Refrigerate for about 2 hours before serving, to chill mousse and let it set up just a bit.
4. Serve, topped with fresh sliced strawberries and lightly sweetened whipped cream.
   

Notes:

• To get coconut cream, place a can of full-fat coconut milk in the refrigerator overnight. When you are ready to make the mousse, carefully open the can, and scoop 2 Tbsp. from the hardened cream at the top of can, which will have separated from the liquid remaining at the bottom. Transfer the remainder of your canned coconut milk to a storage container, and return to the fridge. Use in soups, curries, or stir into your coffee later in the week! OR, you can purchase a small can of *just* coconut cream at the grocery store; it should be near the canned coconut milk.
• If you do not have a food processor, you can blend ingredients using an electric hand mixer on high speed until combined and smooth.