COCONUT MOUSSE AND RECIPE VIDEO
Coconut Mousse. This fluffy coconut mousse comes together quick and easy and is loaded with a cold, creamy coconut flavor! Top with your favorite toppings and it's the perfect summer dessert!
Provided by Serene
Categories Dessert
Time 13m
Number Of Ingredients 7
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 chococlate, strawberries, and sugared lime zest (lime zest coated in white sugar).
Nutrition Facts : Calories 664 kcal, Sugar 43 g, Sodium 73 mg, Fat 51 g, SaturatedFat 37 g, Carbohydrate 49 g, Fiber 2 g, Protein 5 g, Cholesterol 122 mg, ServingSize 1 serving
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.
Nutrition Facts : Calories 440 calories, Fat 39 grams, SaturatedFat grams, Transfat grams, Cholesterol 130 milligrams, Sodium 170 milligrams, Carbohydrate 21 grams, Fiber 0 grams, Sugar grams, Protein 4 grams
COCONUT MOUSSE
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
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
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
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 MOUSSE CAKE
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
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.
QUICK AND EASY CHOCOLATE MOUSSE
This recipe is especially convenient when unexpected guests arrive. It's so easy to whip up and looks pretty with a mint leaf garnish.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine milk, pudding mix and water. Beat until well mixed. Chill for 5 minutes. , Fold in whipped cream. Spoon into individual serving dishes. Garnish with additional whipped cream.
Nutrition Facts :
COCONUT COFFEE MOUSSE
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
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
Categories Blender Mixer Dairy Egg Fruit Dessert Freeze/Chill Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Pour boiling-hot water over dried coconut in a blender, then blend, scraping down sides as necessary, until combined well, about 30 seconds (use caution when blending hot liquids). Cool in blender until cool enough to handle.
- Line a large fine-mesh sieve with several layers of cheesecloth and set it over a bowl. Pour coconut mixture into lined sieve and squeeze out as much liquid as possible.
- Whisk together sweetened condensed milk and 1 cup coconut milk in a large bowl.
- Pour remaining coconut milk into a 1-cup glass measure and add enough whole milk to bring total to 1 cup, then transfer to a small saucepan.
- Sprinkle gelatin over milk mixture in saucepan and let stand 1 minute to soften, then heat over moderate heat, whisking occasionally, until gelatin is dissolved (do not let boil). Whisk into sweetened condensed milk mixture in large bowl until combined. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until mixture is the consistency of raw egg whites, about 10 minutes. Remove bowl from ice bath.
- Beat cream with an electric mixer until it holds soft peaks, then fold cream into coconut mixture gently but thoroughly.
- Using cleaned beaters, beat egg whites with a pinch of salt until they hold soft peaks, then fold into coconut mixture gently but thoroughly. Chill, covered, until set, about 1 hour.
EVERYONE LOVES IT CHOCOLATE MOUSSE
Since this recipe was created, it has been requested at family holidays. I make it in big batches so that people can take some home. It is light and creamy in texture yet rich in flavor!
Provided by Valerie
Categories Chocolate Mousse
Time 3h
Yield 18
Number Of Ingredients 8
Steps:
- Melt semisweet chocolate chips and milk chocolate chips in heavy saucepan over very low heat while stirring. Stir coffee into the melted chocolate, remove from heat, and cool to room temperature.
- Beat egg yolks, one at a time, into the chocolate mixture.
- Beat heavy cream with an electric hand mixer in a large mixing bowl until thickened. Gradually beat sugar into the cream until the mixture is stiff.
- Beat egg whites with the salt in a separate glass or metal bowl until stiff peaks form; fold into the cream mixture. Take about 1/3 of the resulting mixture and stir into the chocolate mixture. Scrape remaining cream-and-egg mixture over lightened chocolate base and fold together gently; pour into a serving bowl or individual dessert cups.
- Chill in refrigerator until set, about 2 hours.
Nutrition Facts : Calories 787.8 calories, Carbohydrate 55.1 g, Cholesterol 241.9 mg, Fat 63.9 g, Fiber 3.3 g, Protein 10.1 g, SaturatedFat 38.6 g, Sodium 129.2 mg, Sugar 46 g
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