Raw Coconut Mousse Recipe Recipe For Zucchini

COCONUT MOUSSE

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).

COCONUT MOUSSE

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

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 COFFEE MOUSSE

Steps:

• Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.

COCONUT MOUSSE

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.

COCONUT MOUSSE

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.

ZUCCHINI COCONUT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• In small pan boil one cup water. Add currants or raisins, and boil for two minutes. Drain.
• In mixing bowl beat egg, oil, and sugar. Stir in zucchini and vanilla.
• In another bowl, measure flour, baking powder, soda, salt, cinnamon, nutmeg, coconut, walnuts, and currants or raisins. Stir to combine thoroughly. Pour all at once over batter in mixing bowl. Stir to moisten. Turn into greased 9x5x3 inch loaf pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour until an inserted toothpick comes out clean. Cool in pan 10 minutes. Turn out on rack. Cool and wrap.

ZUCCHINI WITH RICOTTA-BASIL MOUSSE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use. Arrange zucchini shells in a single layer in a 13 by 9-inch baking dish coated with cooking spray.
• Combine basil and next 7 ingredients (through pepper), stirring well with a whisk. Divide mixture evenly among shells, pressing gently. Bake at 450 degrees for 20 minutes or until zucchini is tender. Garnish with parsley, if desired.