Cherry Jelly Mousse fondly known as “Spookasem”

A cheap & cheerful dessert we used to have as kids, was a mix of a tin of Nestle’s Ideal evaporated milk mixed with a box of jelly, which we used to called “spook-asem”.

“Spook-asem” translated means “ghosts-breath” and usually is meant to mean “candy-floss”, but as kids we felt the dish provided the same sensorial cues!

It was from these memories, that I decided I wanted to make a more LCHF friendly version of this.  And this revised LCHF friendly version, definitely hit the spot.

image of cherry mousse in a white bowl


  • 1 box sugar-free jelly (any flavour, I chose cherry)
  • 1 tin coconut cream (400g)
  • 1/4 cup cream

How to make?

  1. Dissolve the jelly in approximately 50ml of water (hot or cold, is dependent on the back of the pack instructions for the jelly – some dissolve better in cold and vice versa)
  2. Beat with you hand mixer (or Kitchen mixer) the coconut cream & cream, until the cream is stiff.
  3. Add in the dissolved jelly, and mix well.
  4. Place into the serving container & place in the fridge, until you are ready to serve.
    Note:  the dish should be eaten within 24 hours, since the longer it stands, the more the moisture starts to separate from the dish.

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