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
MOMMA'S MEATLOAF
Momma's Meatloaf is a classic meatloaf that has the best flavor ever! This meatloaf recipe is easy to make, holds together, and has the best glaze on top!
Provided by Rachel Farnsworth
Categories Main Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Lightly grease a 9x13 pan.
- In a large mixing bowl, knead together the ground beef, onion, bread crumbs, milk, egg, Worcestershire sauce, salt, basil, oregano, pepper, and red pepper flakes.
- Shape the meat into a loaf and put it into the prepared pan. Bake in the 350 degree oven for 45 minutes.
- Mix up the glaze in a small bowl by whisking together the ketchup, brown sugar, and Worcestershire sauce. Brush it over the hot meatloaf.
- Increase the oven temperature to 400 degrees and bake an additional 15 minutes, or until the meatloaf reaches an internal temperature of 160 degrees F.
Nutrition Facts : Calories 324 kcal, Carbohydrate 22 g, Protein 36 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 96 mg, Sodium 896 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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 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.
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
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.
MOM'S 'BEST EVER' MEATLOAF
Mom's recipe.
Provided by Natasha
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ground beef, bread crumbs, 1/2 can golden mushroom soup, egg, dried minced onion, and salt together in a bowl until smooth; shape into an 8x4-inch loaf and move to a baking dish.
- Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Stir remaining soup with hot water in a saucepan; bring to a simmer. Ladle soup mixture over meatloaf.
Nutrition Facts : Calories 406 calories, Carbohydrate 18.4 g, Cholesterol 129.6 mg, Fat 22.6 g, Fiber 1.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1306.1 mg, Sugar 1.9 g
SUPER MOIST MEATLOAF
This is a family recipe that is a big favorite at our house. By using fresh bread instead of dried bread crumbs, you get a meatloaf that is moist and delicious.
Provided by Jessica Nichols Moseman
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf.
- Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 261.7 calories, Carbohydrate 8.1 g, Cholesterol 118.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 715.4 mg, Sugar 5.2 g
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
MOM'S MEATLOAF
This is the only meatloaf I ever liked! Seasoned with fresh onion,a touch of bell pepper, and glazed with a sweet ketchup sauce. For our small family, we cook one loaf and freeze the other to cook at a later time.
Provided by Wendy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze.
- Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 395.1 calories, Carbohydrate 14.9 g, Cholesterol 165.3 mg, Fat 21.6 g, Fiber 0.9 g, Protein 34.3 g, SaturatedFat 8.2 g, Sodium 859.2 mg, Sugar 6.1 g
EASY MEATLOAF
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Provided by Janet Caldwell
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 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.
More about "easy coconut mousse recipe recipe for meatloaf"
THE BEST CLASSIC MEATLOAF - THE ... - THE WHOLESOME DISH
From thewholesomedish.com
MEATLOAF RECIPE WITH THE BEST GLAZE - NATASHASKITCHEN.COM
From natashaskitchen.com
MOM’S EASY MEATLOAF | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
MOM’S BEST EVER MEATLOAF | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
EASY JOE'S COCONUT MOUSSE CAKE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
COCONUT MOUSSE AND RECIPE VIDEO - HOUSE OF YUMM
From houseofyumm.com
COCONUT FLOUR MEATLOAF - FREE COCONUT RECIPES
From freecoconutrecipes.com
EASY COCONUT MOUSSE DESSERT RECIPE - LAND O'LAKES
From landolakes.com
COCONUT MOUSSE RECIPE - RECIPES.NET
From recipes.net
MOOSE MEATLOAF IS A DELICIOUS AND EASY ... - ALL ABOUT MOOSE
From all-about-moose.com
COCONUT MOUSSE - HEALTHY LAURA
From healthylaura.com
EASY HOMEMADE MEATLOAF RECIPE {JUST LIKE MOM ... - LIL' LUNA
From lilluna.com
CLASSIC MEATLOAF RECIPE...JUST LIKE MOM USED TO MAKE. |THE ...
From reallifedinner.com
COCONUT LIME MOUSSE - TASTE AND TIPPLE - OTTAWA FOOD BLOGGER
From tasteandtipple.ca
BEST MEATLOAF RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
BEST PALEO MEATLOAF RECIPE - HOW TO MAKE LOW-CARB ... - DELISH
From delish.com
1-POUND CLASSIC MEATLOAF RECIPE - A WEEKEND COOK
From aweekendcook.com
EASY COCOA MOUSSE RECIPE
From crecipe.com
EASY MEATLOAF - JO COOKS
From jocooks.com
SIMPLE COCONUT MOUSSE: #RECIPE - FOOD NEWS
From foodnewsnews.com
EASY ESPRESSO CHOCOLATE MOUSSE. - HALF BAKED HARVEST
From halfbakedharvest.com
10 BEST COCONUT MOUSSE RECIPES - YUMMLY
From yummly.com
EASY CHOCOLATE MOUSSE RECIPE - RECIPES.NET
From recipes.net
MOMMA'S BEST MEATLOAF (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love