What’s the best part? This is a simple recipe that yields a lovely, simple, yet slightly sophisticated dessert. You can serve the coconut mousse just as it is in the jars. Alternatively, top with more whipped cream. Basically, these little jars are full of coconut bliss.
Coconut mousse is a delicacy that combines coconut cream with whipped cream and is often stabilised with gelatin. Toasted coconut and fresh berries are popular toppings for coconut mousse. Many mousse recipes call for gelatin, but you can make mousse with a variety of thickening agents, including whipped egg whites. You can also use whipped cream alone, but the mousse will deflate if not eaten shortly after cooling.
What’s the best part? This is a simple recipe that yields a lovely, simple, yet slightly sophisticated dessert. You can serve the coconut mousse just as it is in the jars. Alternatively, top with more whipped cream. Basically, these little jars are full of coconut bliss, and all coconut aficionados can finally delight in absolute perfection.
Mousse is French for foam or froth. Whipped cream or egg whites are commonly used in these light, fluffy desserts. Gelatin is frequently used to give mousse solidity. Mousses may appear elegant, but they are really simple to make and involve only a few components. Take a look at the recipe for coconut mousse.
• ¾ cup coconut cream
• ¼ cup cold water
• ½ tsp vanilla extract
• 1½ tbsp powdered gelatin
• ¾ cup coconut milk
• ¼ cup powdered sugar
• ⅛ tsp salt
• ¼ cup shredded coconut
• 2 cups cold heavy whipping cream
• For serving, berries
• Put the cold water and gelatin powder in a small bowl. The gelatin should be set aside for 5 minutes to bloom.
• In the meantime, warm the coconut milk, coconut cream, vanilla, and salt in a small saucepan over medium heat.
• Add the gelatin mixture and stir until dissolved.
• Set aside for about an hour to cool to room temperature.
• Whipping cream and sugar should be combined in a mixing bowl.
• Whip at high speed with a whisk, stand mixer, or electric mixer until soft peaks form. About ¼ of the whipped cream should be set aside and chilled.
• Until there are no more streaks, carefully fold the chilled coconut mixture into the remaining whipped cream. Put the dessert in jars or glasses.
• If preferred, top the mousse with any extra whipped cream, toasted coconut, and berries to create a more elegant dessert.