Coconut Mousse Recipes Recipe Box

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).

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.

EASY JOE'S COCONUT MOUSSE CAKE

Steps:

• For the crust: In a food processor, mix the shredded coconut and pecan cookies. Slowly add the melted butter. Place the mixture into a 10-inch springform tin to form the crust.
• For the filling: In a mixer, soften the cream cheese and raw cane sugar until smooth. Slowly add the cream of coconut and rum. In a small bowl, mix the powdered gelatin and 1/4 cup water until firm and then microwave until it liquefies. Add the gelatin mixture to the cream cheese mixture. Add the heavy whipping cream until fully mixed. Pour into the prepared springform tin. Chill in the refrigerator for at least 2 hours.

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.

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.

CHOCO-COCONUT MOUSSE CAKE

Steps:

• Preheat the oven to 350°F.
• In a large bowl, sift together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate.
• Beat in the eggs one at a time. Scrape down the sides of the bowl and beat for another 3 minutes.
• Gradually mix in the dry ingredients in 3 batches, alternating with the water. Beat for 1 minute after each addition to incorporate the ingredients.
• Line the baking sheet with parchment paper, pour in the batter and smooth the surface with a spatula. Bake for 20 minutes, until tester inserted in the cake comes out clean.
• Leave to cool. With the 3" cookie cutter cut 4 circles, brush with the liqueur and set aside.
• To make the coconut mousse, bring the first amount of milk and the coconut to a boil. Drain through a fine-mesh sieve, squeezing the coconut well and reserving the milk.
• Bring reserved coconut milk to a boil. Mix the cornstarch with 2 tbsp of cold milk and add to the hot milk. Cook well until start to thicken. Cool.
• Dissolve the gelatin in remaining 2 tbsp of cold milk. Let stand for 2 minutes. Heat the milk just until gelatin dissolves. Cool slightly.
• Combine cooled coconut milk with gelatin and liqueur. Whip the cream and fold it gently inches.
• Line two 5-inch ramekins with acetate and pour in the coconut mousse. Cover with plastic wrap and freeze.
• To make a chocolate mousse, combine sugar with cornstarch and eggs. Mix until no lamp remains. Heat the milk in a sauce pan and pour gradually into egg mixture. Return to the pan and cook, stirring constantly until start to thicken. Do not let to boil. Remove from the heat, cover tightly and cool.
• Dissolve gelatin in the milk. Let stand for 2 min and heat until gelatin is dissolved.
• Whip chilled pastry cream, add gelatin and melted chocolate. Whip the whipping cream until soft peaks and fold it inches.
• Line four 4-inch springform pans with acetate. Place the cake circles on the bottom. Unwrap frozen coconut mousse and place them on top of the cakes. Pour chocolate mousse over the coconut mousse, dividing evenly between the pans.
• Cover with plastic wrap and chill for at least 6 hours.