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Coconut-Curry Sweet Potato Mousse on Zukes or Cukes

  • Author: Annie
  • Prep Time: 20
  • Total Time: 20


Light and fresh, these colorful bites make a great appetizer or snack. A creamy sweet potato “mousse” is spiced up with curry powder and then dolloped onto crisp, raw slices of fresh cucumbers or zucchini.



Mousse (makes ~1 1/2 cups)

  • 1/2 cup plain coconut yogurt (I used So Delicious Brand)
  • 1/8 cup coconut oil, melted
  • 1 medium-sized sweet potato, roasted, cooled, and peeled (about 1 cup)
  • 1 Tbsp. unsweetened coconut milk (I used So Delicious brand)
  • juice of 1 lime
  • zest of 1 lime
  • 1 1/2 tsp. curry powder
  • 1/4 tsp. smoked paprika
  • 1 Tbsp. grated fresh ginger
  • splash Sriracha or other hot sauce
  • 23 large cucumbers or zucchinis

Garnish (makes ~1 cup)

  • 2 radishes, roughly chopped
  • ~T tbsp. red onion, roughly chopped
  • 23 baby carrots, roughly chopped
  • 1/2 red bell pepper, roughly chopped
  • 1/2 cup loosely-packed cilantro
  • 1 Tbsp. unsweetened coconut flakes


Make the mousse

  1. Put all of the ingredients in a blender and process until very smooth. Set aside until ready to assemble the appetizers.

Make the garnish

  1. Place everything but the coconut flakes in the bowl of a food processor. Pulse until the vegetables are finely and evenly chopped. Scrape mixture into a small bowl and stir in the coconut flakes.

Make the appetizers

  1. Slice the cucumbers and zucchini into 1/4-inch rounds. Place a scoop of mousse on top of each slice and sprinkle with some of the garnish. Serve.


  • Serving Size: 15
  • Calories: 49
  • Sugar: 2
  • Sodium: 26
  • Fat: 3
  • Saturated Fat: 2
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 6
  • Protein: 1
  • Cholesterol: 1