Coconut Coffee Mousse Recipes

COCONUT COFFEE MOUSSE

Coconut Coffee Mousse image

This is delicious and very easy to make. Before serving, sprinkle on some confectioners' sugar and cocoa for decoration.

Provided by Terry

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur

Time 4h

Yield 8

Number Of Ingredients 3

Ingredients

1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons coffee flavored liqueur
¼ cup flaked coconut

Steps:

Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 8.3 g, Fat 6.6 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 6.3 g, Sodium 1.4 mg, Sugar 4.7 g

COCONUT MOUSSE

Coconut Mousse image

Coconut is pure and distinct in this mousse, which itself is light and creamy. You must use fresh coconut puree to achieve this flavor-anything else imparts an artificial or suntan-lotion taste. We buy our puree from Perfect Purees of Napa, which is the only place we have been able to source a product that has the right flavor and texture. Once the mousse is set, you cannot re-use it. So, when making the Coconut Mousse Cake, it is important to have your other components ready for assembly before you start the mousse procedure.

Provided by Food Network

Yield Makes about 4 cups

Number Of Ingredients 4

Ingredients

1 1/2 cup (13 ounces) coconut puree
2 teaspoons unflavored gelatin powder
1/4 cup (2 ounces) sugar
1 cup heavy cream

Steps:

Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.

KETO CHOCOLATE-COCONUT MOUSSE

Keto Chocolate-Coconut Mousse image

This keto-friendly mousse is made with an unexpected ingredient--cottage cheese! Note that the nutritional information doesn't reflect NET carbs, of which there are 6 grams per serving. Use your favorite keto-approved sweetener that measures like sugar.

Provided by France C

Categories 100+ Everyday Cooking Recipes

Time 35m

Yield 1

Number Of Ingredients 6

Ingredients

½ cup full-fat cottage cheese
1 ounce cream cheese, softened
1 tablespoon low-calorie natural sweetener (such as Swerve®)
1 tablespoon Dutch-processed unsweetened cocoa powder
¼ teaspoon coconut extract
1 teaspoon unsweetened coconut flakes

Steps:

Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.
Refrigerate until set, at least 30 minutes. Top with coconut before serving.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 17.5 g, Cholesterol 48.1 mg, Fat 17 g, Fiber 2.1 g, Protein 17.4 g, SaturatedFat 11 g, Sodium 541.4 mg, Sugar 0.6 g

CREAMY CAPPUCCINO MOUSSE

Creamy Cappuccino Mousse image

"This smooth coffee mousse is simple to prepare and very delicious," relates Brenda Jackson from Garden City, Kansas. "I also think it would be good layered with pound cake in a trifle bowl," she suggests.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup cold milk
1 cup strong brewed coffee, room temperature
1 package (3.4 ounces) instant vanilla pudding mix
1/4 teaspoon ground cinnamon
1 carton (8 ounces) frozen whipped topping, thawed, divided
Additional ground cinnamon

Steps:

In a large bowl, beat the cream cheese until smooth. Gradually beat in milk until blended. Gradually beat in coffee. Add pudding mix and cinnamon; whisk for 2 minutes. Let stand for 5 minutes or until soft-set. , Fold in 2 cups whipped topping. Spoon into six dessert dishes. Refrigerate until set. Garnish with remaining whipped topping and additional cinnamon.

Nutrition Facts : Calories 311 calories, Fat 20g fat (15g saturated fat), Cholesterol 44mg cholesterol, Sodium 349mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 0 fiber), Protein 4g protein.

COFFEE MOUSSE

Coffee Mousse image

The recipe for this very low-sugar dessert comes from my daughter. Its texture is light as a cloud and its taste is perfect for coffee lovers. -Vernette Dechaine of Pittsfield, Maine

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 envelope unflavored gelatin
1/4 cup cold water
2 teaspoons instant coffee granules
1/4 cup boiling water
Sugar substitute equivalent to 2 teaspoons sugar
2 ice cubes
2 cups plus 4 tablespoons reduced-fat whipped topping, divided
Additional coffee granules, crushed

Steps:

In a small bowl, sprinkle gelatin over cold water; let stand for 2 minutes. In a small saucepan, dissolve coffee granules in boiling water. Add gelatin mixture; cook and stir just until gelatin is dissolved (do not boil). , Remove from the heat; stir in sugar substitute. Add ice cubes; stir until ice is melted and mixture begins to thicken. Transfer to a large bowl; add 2/3 cup whipped topping. Beat until blended. Fold in 1-1/3 cups whipped topping. , Spoon into four individual serving dishes; top each with 1 tablespoon whipped topping. Refrigerate for at least 2 hours. Just before serving, dust with crushed coffee granules.

Nutrition Facts : Calories 101 calories, Fat 5g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 10g carbohydrate, Fiber 0 fiber), Protein 2g protein.

COCOA NUT MOUSSE

Cocoa Nut Mousse image

I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Each serving is 2/3 cup. Make Ahead: Mousse can be prepared up to 1 day in advance; chill in dessert cups, covered with plastic wrap, until ready to serve. Top with almonds and coconut, if using, just before serving.

Provided by internetnut

Categories Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup slivered almonds, plus some for garnish
1/4 cup shredded unsweetened coconut, plus some for garnish
4 cups part-skim ricotta cheese
3 tablespoons unsweetened cocoa powder
1 tablespoon Splenda granular, sugar substitute, plus
1 teaspoon Splenda granular
2 teaspoons almond extract
2 teaspoons vanilla extract
1 cup light whipped topping or 1 cup fat-free whipped topping

Steps:

Heat oven to 275. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute, and almond and vanilla extracts; beat just until blended. Fold in whipped topping, almonds, and coconut.
Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.

Nutrition Facts : Calories 286.8, Fat 19.2, SaturatedFat 11.6, Cholesterol 38.3, Sodium 163.8, Carbohydrate 12.9, Fiber 2.6, Sugar 3.7, Protein 16.6

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