Coconut Mousse Recipes Recipe Collections

COCONUT MOUSSE

Steps:

• Place butter and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sugar; continue beating until well mixed.
• Beat at high speed, gradually adding whipping cream, until stiff peaks form. Gently stir in 1/2 cup coconut and coconut flavoring.
• Divide mixture evenly among 8 individual serving dishes. Cover; refrigerate until serving time. Sprinkle with toasted coconut, if desired.

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.