Coconut Mousse Recipes Recipe Paper

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COCONUT MOUSSE



Coconut Mousse image

Coconut Mousse. This fluffy coconut mousse comes together quick and easy and is loaded with cold coconut flavor! Top with your favorite toppings and it's the perfect summer dessert!

Provided by Serene Herrera

Time 15m

Number Of Ingredients 7

1/4 cup cold water
1.5 tbsp powdered gelatin
3/4 cup coconut milk (canned)
3/4 cup cream of coconut
pinch salt
1.5 cups heavy whipping cream
2 tbsp white sugar

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).

Nutrition Facts : Calories 664 kcal, Carbohydrate 49 g, Protein 5 g, Fat 51 g, SaturatedFat 37 g, Sodium 73 mg, Fiber 2 g, Sugar 43 g, Cholesterol 122 mg, ServingSize 1 serving

COCONUT MOUSSE WITH RUM SYRUP



Coconut Mousse With Rum Syrup image

Provided by Nancy Harmon Jenkins

Categories     dessert

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 11

1 1/2 envelopes unflavored gelatin
1/2 cup water
1 15-ounce can sweetened cream of coconut
12 egg yolks
6 egg whites at room temperature
1 cup sugar
1/4 cup dark Puerto Rican rum
1 teaspoon vanilla extract
Butter for greasing pan
24 ladyfingers
Whipping cream

Steps:

  • Sprinkle gelatin over 1/2 cup of water and reserve.
  • Using a whisk, mix coconut cream with yolks. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
  • Add gelatin mixture and stir until gelatin dissolves. Set aside to cool.
  • Beat egg whites until stiff, slowly adding 1/2 cup sugar while beating. Fold into coconut cream until well mixed.
  • Boil remaining 1/2 cup sugar with the 1/2 cup water until thick and syrupy - 220 degrees on a candy thermometer. Cool and add rum and vanilla.
  • Butter a charlotte mold. Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold. Pour in a third of the coconut cream. Moisten more ladyfingers and layer over the cream. Repeat twice, ending with ladyfingers.
  • Refrigerate at least 6 hours.
  • Whip the cream just before serving, and unmold the mousse on a round platter. Garnish with candied violets and mint leaves, if desired. Serve with the whipped cream.

Nutrition Facts : @context http, Calories 521, UnsaturatedFat 6 grams, Carbohydrate 74 grams, Fat 19 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 114 milligrams, Sugar 53 grams, TransFat 0 grams

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

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.

EASY JOE'S COCONUT MOUSSE CAKE



Easy Joe's Coconut Mousse Cake image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 servings

Number Of Ingredients 9

1 cup shredded sweetened coconut
One 16-ounce packet pecan shortbread cookies
1 stick butter, melted
1 pound cream cheese
1 cup raw cane sugar
One 15-ounce can cream of coconut, such as Coco Lopez
1 1/2 ounces (1 shot) coconut rum, such as Malibu
3 teaspoons powdered gelatin
2 cups heavy whipping cream

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 CAKE



Coconut Mousse Cake image

This cake has many steps and some of the ingredients, particularly the coconut puree for the mousse, can be difficult to track down. Give yourself plenty of time to tackle the steps individually. You need to make both the mousse and the boiled icing the same day you assemble the cake. The mousse cake is assembled in a cake pan and needs time in the refrigerator to set. Pipe the boiled icing and add the final decoration several hours before serving. You can make this in either three or four layers. You will need about 1/4 cup of mousse per layer.

Provided by Food Network

Yield Makes one 6-inch layer cake

Number Of Ingredients 9

1 hot milk cake
1/4 cup Coconut Simple Syrup
1 3/4 cups freshly made Coconut Mousse
About 2 cups freshly made Boiled Icing
3/4 cup (2 1/2 ounces) shredded dried coconut
Hot Milk Cake
Coconut Simple Syrup (recipe below)
Coconut Mousse
Boiled Icing

Steps:

  • Preparation:
  • Make the Hot Milk Cake as directed and make sure it is cool inside and out. (If frozen, let thaw in the refrigerator, 3 to 4 hours. or on the countertop for 1 to 2 hours. If time demands, you can thaw on the countertop. If time demands you can thaw on the countertop 1 to 2 hours, but be careful not let it sit too long before you begin working with it, as a cold cake is easier to cut.)
  • Clear a space in the refrigerator large enough for the cake on a cake board. The mousse cake will need several hours to set up.
  • If making the Coconut Simple Syrup now, let cool to room temperature. Make the Coconut Mousse as directed, allowing time for the gelatin-sugar mixture to cool before finishing.
  • Set a revolving cake stand on a clean, dry work surface and place the cake, top-side up, on the stand. Using a serrated knife and holding the blade perfectly horizontal, remove any curve from the top of the cake to level it. While you saw gently with the knife, use your other hand to rotate the stand gradually and bring the cake toward you. Get eye level to the cake as needed to make sure you are holding the knife exactly level. Repeat to split the cake into three or four equal layers.
  • Arrange all the cake layers on the work surface. Using your hands, tap off and brush away excess crumbs. Turn the original bottom layer flat-dark-side, or pan-side, up; reserve this to be the top layer of the assembled cake. Using a pastry brush, brush the top of each layer with an ample amount of the coconut syrup.
  • Line a clean 6-by-3-inch cake pan with plastic wrap, leaving about 3 inches of overhang all around the sides to use later as a handle. Take up the original top of the cake, which you leveled, to be the bottom layer of the assembled cake. Place the first layer of cake, syrup-side up, in the lined pan. Scoop 1/2 to 3/4 cup of the mousse on top of the cake layer and use an offset spatula to level it. Top with the second layer of cake, syrup-side up, and press down lightly to seal and secure. Add another layer of mousse. Repeat with the third layer if making a four-layer cake.
  • Place the reserved top piece, flat-dark-side up, on top. Cover with plastic wrap and carefully transfer the cake to the refrigerator. Let set for at least 3 hours and up to 2 days.
  • To unmold the mousse cake, wrap a hot towel around the pan for 1 minute and gently shake to loosen the cake. Invert the pan onto a cake board on a clean work surface, then gently lift the pan off. If it resists, give a little tug on the plastic-wrap "handle." When the pan is off, peel the plastic-wrap lining from the cake. Transfer the cake on its board onto the revolving cake stand, with a nonslip pad or damp paper towel underneath.
  • This cake requires only one coat of icing. Using the offset spatula, smear a generous scoop of the icing on one side of the cake. Keeping the spatula in front of you, rotate the cake stand to spread the icing in a smooth coat about 1 inch thick. (It needs to be thick enough to hide the sides of the cake, but not drooping down the sides.) Add more icing as you go, but do NOT back track! The icing will be covered with coconut, so it is not important for it to be perfect; however, you want the cake layers aligned perfectly and the coat of icing to be straight up and down on all sides, as well as crumb free and smooth. As you frost the sides, push the icing up over the top edge of the cake to make sure the coverage is complete, then use this excess to frost the top, using the spatula to pull the icing across the cake toward the center. There should be enough icing from the sides to cover the top, but if necessary, add another small scoop.
  • Using a cupped hand, apply the dried coconut to the sides and top of the cake, pressing gently to help it adhere. Very carefully transfer the cake on the board to a presentation platter. Gather up any excess coconut and press it onto the cake, or reserve for another use. Refrigerate the cake for at least 1 hour and up to 8 hours. Remove from the refrigerator 30 minutes before serving.
  • Stir 1/2 cup coconut milk into 1/2 cup Simple Syrup. Store tightly sealed in the refrigerator for up to 1 month.

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

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 CAKE



Coconut Mousse Cake image

This is the most DELICIOUS coconut cake I've ever had. It's a family recipe that's been handed down from generation to generation. Enjoy!

Provided by eLLe-ious

Categories     Dessert

Time 1h55m

Yield 10-12 slices, 10-12 serving(s)

Number Of Ingredients 14

3/4 lb unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
8 ounces sour cream
8 ounces Cool Whip
17 ounces grated coconut in syrup
12 ounces of frozen fresh coconut (room temp)

Steps:

  • Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
  • Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  • For the filling, combine sour cream, can of grated coconut and fresh coconut. Mix well, reserve 1 cup of mixture for frosting.
  • To assemble, place 1 layer on a flat serving plate, top side down, punch holes in the cake layer with a straw so that when filling is applied the juice will soak into the cake. Place the second layer on top, top side up, and repeat the process.
  • Once all layers are put together add the 1 cup reserve filling mix with the 8oz cool whip, blend well and frost the cake. To decorate, sprinkle the top with coconut and lightly press more coconut onto the sides. Chill in the refrigerator before serving.

Nutrition Facts : Calories 955, Fat 54, SaturatedFat 37.2, Cholesterol 209.8, Sodium 308.3, Carbohydrate 111.4, Fiber 4.4, Sugar 63.8, Protein 10.8

COCONUT MOUSSE



Coconut Mousse image

Make and share this Coconut Mousse recipe from Food.com.

Provided by Random Rachel

Categories     Gelatin

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 cup coconut milk
1/2 ounce unflavored knox gelatin
2 tablespoons water
3 egg whites
chocolate bar, to garnish
cherries, to garnish

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.

Nutrition Facts : Calories 404.9, Fat 13.8, SaturatedFat 11.3, Cholesterol 22.5, Sodium 133.9, Carbohydrate 62.4, Fiber 0.1, Sugar 61.5, Protein 9.6

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