Lemon Coconut Mousse Recipes

LEMON COCONUT MOUSSE

Steps:

• Chill the coconut tin in the fridge for at least 2 hours, so that the coconut cream floats to the top. You only need to use the cream, so keep the rest of the milk to flavor a soup or a smoothie.
• Place the egg yolks, honey, lemon zest and lemon juice in a heatproof bowl set over a pan of simmering water and whisk constantly for about 10 minutes until the mixture thickens. Remove from the heat and chill in the fridge for about 30 minutes.
• Meanwhile, scoop out the chilled coconut cream from the top of the tin into a bowl and beat with a whisk or spoon until stiff.
• In separate clean bowl, beat the egg whites and sea salt until stiff.
• Fold the lemon mixture into the coconut cream, then gently fold in the egg whites.
• Chill in the fridge for at least 2 hours, then spoon into pretty glasses or bowls to serve.

LEMON CURD MOUSSE WITH TOASTED COCONUT AND BLUEBERRIES

Steps:

• Place 2 teaspoons water in small bowl; sprinkle gelatin over. Let stand 10 minutes. Whisk sugar, lemon juice, yolks and lemon peel in heavy medium saucepan to blend. Add butter; stir constantly over medium heat until mixture thickens and just begins to bubble at edges, about 9 minutes. Remove from heat. Add gelatin mixture; stir to dissolve. Transfer lemon curd to medium bowl. Press plastic wrap directly onto surface. Chill until cold. (Can be made 3 days ahead. Keep chilled.)
• Preheat oven to 350°F. Spread coconut on baking sheet. Sprinkle brown sugar over.Bake until coconut is golden, stirring occasionally, about 10 minutes. Cool.
• Beat cream in medium bowl until stiff peaks form. Fold 1 cup cream into curd.
• Layer 3 tablespoons berries, 3 tablespoons mousse, 1 tablespoon coconut mixture and 3 tablespoons whipped cream in each of 8 stemmed 10-to-12 ounce glasses. Repeat layering. Top each with 2 tablespoons berries, dollop of cream, some coconut mixture and more berries. (Can be made 6 hours ahead. Cover; chill.)

SIMPLE LEMON MOUSSE

Steps:

• In a small saucepan, mix sugar, cornstarch and salt; whisk in egg yolks and milk until smooth. Whisk in lemon juice until blended; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened slightly, 2 minutes longer. Stir in lemon zest., Transfer mixture to a bowl. Cover surface with plastic wrap; refrigerate until cold., To serve, in a small bowl, beat cream on high speed until soft peaks form. Fold into lemon mixture. Spoon into serving dishes. If desired, top with additional whipped cream and lemon slices.

YUMMY LEMON COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
• Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
• Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.

COCONUT-LEMON MOUSSE CAKE

Steps:

• Coat an 8- or 9-inch springform pan with nonstick spray.
• Scrape cream of coconut into a bowl.
• Sprinkle gelatin over the water in a medium saucepan.
• Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until gelatin granules completely dissolve and liquid.
• begins to steam.
• Stir in half the cream of coconut and heat just until warm, then stir into cream of coconut remaining in bowl.
• Refrigerate, stirring occa- sionally, 20 minutes or until consistency of egg whites.
• Meanwhile cut brown crust off frozen poundcake with a long knife so cake.
• resembles a yellow brick.
• Cut cake crosswise into 18 slices (see Tip).
• Cut each slice diagonally to form 36 triangles.
• Cover bottom of prepared pan with half the triangles, trimming to fit as needed (you may have some left if using an 8-inch pan).
• Mousse: Stir a large spoonful of whipped topping into the gelatin mixture until combined.
• Fold in remaining topping until blended.
• Spoon 1 cup into a small bowl, cover, refrigerate and reserve.
• Fold the chopped coconut and lemon curd into the remaining Mousse (see Note).
• To assemble: Spoon half the mousse onto cake in pan; spread into an even layer.
• Top with remaining cake, cut to fit, then remaining mousse.
• Cover pan and refrigerate at least 5 hours or until mousse is firm.
• Shortly before serving: Remove sides of pan.
• Using 2 broad spatulas, lift cake off springform-pan base onto a serving platter.
• Stir reserved mousse to soften.
• Spread in a thin layer on top and sides of cake.
• Press remaining 1 cup coconut onto sides and sprinkle on top; garnish with lemon slices.