Coconut Mousse
HB-17308 · Hand-built original · American
A light, cold coconut mousse set with gelatin and folded through softly whipped cream.
AmericanDessert4 hr 10 minServes 4580 kcalGluten-freeEgg-freeDiabeticRenal
Main ingredient: ½ tablespoons powdered gelatin
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:4quantities adjust to match
Ingredients
- ¼ cup cold water
- 1 ½ tablespoons powdered gelatin
- ¾ cup canned full-fat coconut milk
- ¾ cup cream of coconut
- ¼ teaspoon salt
- 1 ½ cups heavy whipping cream
- 2 tablespoons granulated sugar
Method
- Sprinkle the powdered gelatin over the cold water in a small bowl and leave it to bloom for about 5 minutes.
- Warm the coconut milk with the cream of coconut and salt in a small saucepan until steaming but not bubbling.
- Stir the bloomed gelatin into the warm coconut mixture until every granule has dissolved, then let the pan cool to room temperature.
- Whip the heavy cream with the granulated sugar to soft, billowy peaks.
- Fold the cooled coconut base through the whipped cream in soft strokes until no streaks remain.
- Divide the mousse among small jars, seal them, and refrigerate for at least 4 hours until set and cold.
Prep: 10 min · Total: 250 min
Nutrition (per serving, where published)
580 kcalCalories
5 gProtein
18.5 gCarbs
56.7 gFat
42.3 gSaturates
1 gFibre
8 gSugars
177 mgSodium
101 mgCholesterol
323 mgPotassium
72 mgCalcium
2.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data