Easy Coconut Mousse Recipes

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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

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 RECIPE



Coconut Mousse Recipe image

It's easy to whip up this coconut mousse, especially if you're craving a tropical-inspired sweet treat. Top it with your fave fruits for more sweetness.

Provided by Noelle Palmer

Categories     Mousse

Time 10m

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 : ServingSize 1.00, Sugar 0.00

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.

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

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