Coconut Mousse Parfait Recipes

COCONUT PARFAITS

Steps:

• In a large saucepan, combine water and sugar. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; cool for 10 minutes. Stir in coconut and vanilla. Cool to room temperature. , In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into dishes. Freeze 1 hour or overnight. Just before serving, sprinkle with almonds and coconut.

COCONUT MOUSSE

Steps:

• Pour the cold water into a small bowl. Sprinkle the gelatin into the cold water. Set aside, let sit for about 5 minutes.
• In a small saucepan heat the coconut milk, cream of coconut and pinch of salt. Heat until just warm, not bubbling.
• Add the gelatin to the warmed coconut milk and stir until all the gelatin is dissolved. Set aside and allow to cool to room temperature.
• In a medium size mixing bowl pour the heavy whipping cream and add the white sugar. Mix over medium speed until whipped cream is light and fluffy and soft peaks are forming.
• Carefully add the cooled coconut mixture to the whipped cream and stir until combined.
• Pour the mixture into small containers or jars. Seal and place in refrigerator. Allow to cool and set for at least 4 hours.
• Top with additional whipped cream and any other toppings desired. Pictured is chocolate, strawberries, and sugared lime zest (lime zest coated in white sugar).

CHOCOLATE-MOUSSE PARFAITS

Steps:

• Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
• Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

COCONUT MOUSSE

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.

COCONUT COFFEE MOUSSE

Steps:

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

COCONUT MOUSSE

Steps:

• In a bowl mix condensed milk with coconut milk.
• Dissolve the gelatin with 2 tablespoons water in microwave for 15 seconds, allow to cool.
• Meanwhile, beat the egg whites until soft peaks form.
• Stir the milk mixture into the gelatin, and gently beat into the whipped the egg whites.
• Place in bowls and refrigerate for 2 hours. At serving time garnish with chocolate shavings and cherries.

CHOCOLATE-CARAMEL MOUSSE PARFAITS

Steps:

• For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.

STRAWBERRY CREAM PARFAITS WITH COCONUT MACAROONS

Steps:

• Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
• When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
• Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
• To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

COCONUT PUMPKIN PARFAITS

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in remaining nut topping ingredients; cook 1 to 2 minutes, stirring occasionally, until sugar is dissolved and nuts are golden brown. Set aside.
• In medium bowl, beat cream cheese, pumpkin, granulated sugar, vanilla and pumpkin pie spice with electric mixer on medium speed until smooth and creamy. Gently fold in whipped cream.
• Into each of 8 (2- to 3-oz) glasses, layer 2 tablespoons mousse, 2 tablespoons yogurt, 2 tablespoons mousse and 2 tablespoons nut topping.

COCONUT MOUSSE PARFAIT

Steps:

• Wisk salt, sugar and cornstarch in a bowl.
• Wisk in eggs and vanilla with salt, sugar & cornstarch.
• Heat Coconut Milk just to a boil in a heavy saucepan.
• Wisk 1/2 cup Coconut Milk to egg mixture & mix well. Add the rest of the hot coconut milk in 1/2 cup aliquots & whisk well.
• Place mixture back into saucepan. Bring to a boil over medium heat.
• Cook for 2 minutes stirring constantly.
• Remove from heat & wisk in cold butter.
• Pour into a bowl. Cover with plastic wrap.
• Refrigerate until well chilled, about 2 hours.
• Whip the cream until firm peaks are formed.
• Gently fold in whipped cream.
• Spoon into parfait glasses, layering with fruit.
• optional: garnish with toasted coconut.