August 4, 2021

Matcha Lemonade Avocado Mousse

I took a delicious, refreshing summertime drink and turned it into dessert! Inspired by matcha lemonade, I whipped up matcha and lemon with avocados and coconut cream to create Matcha Lemonade Avocado Mousse! It’s a light, bright, creamy summertime dessert, perfect with seasonal berries all summer long.

I have loved chocolate avocado mousse ever since being introduced to it during graduate school. I’ve made it for friends and family, and everyone raves over the silky texture and rich flavor. I adapted it last fall into my Pumpkin Chocolate Pudding [link], which was a lovely autumnal twist. Recently, I wanted to create a bright and summer-y version, too.

Starting with the bright green avocados as the base, I decided to enhance the color with matcha green tea powder. I boosted the flavors by adding the zest and juice of a large lemon, because matcha lemonade is such a wonderful flavor combination. With some extra creaminess from coconut cream, and sweetness from maple syrup to balance the earthy matcha powder, the resulting mousse is irresistible, straight from the food processor.

Serve Matcha Lemonade Avocado Mousse on top of fresh berries, such as sliced strawberries, topped with a dollop of whipped cream. (Keep in mind matcha contains a good dose of caffeine, so don’t eat this too late in the day! Especially if you tend to eat dessert after dinner, like I do.)

Ingredients assembled for Matcha Lemonade Avocado Mousse
Assemble your ingredients.

Blending the mousse ingredients in a food processor
Place everything in a food processor or high speed blender, and process until very smooth.

Matcha Lemonade Avocado Mousse from overhead, topped with whipped cream and served next to a bowl of cut strawberries
Serve Matcha Lemonade Avocado Mousse with fresh berries and whipped cream!

Matcha Lemonade Avocado Mousse served with whipped cream and a spoon
Matcha Lemonade Avocado Mousse is light and creamy, and an easy no-cook summertime dessert!

Original publication date: May 27, 2021

Matcha Lemonade Avocado Mousse

Matcha Lemonade Avocado Mousse is a light, bright, creamy summertime dessert, perfect with seasonal berries all summer long.


Kira Freed - The Joyful Plateful











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.


  • 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.
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