Raw Coconut Mousse Recipe Recipes Recipe For Banana

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).

BANANA MOUSSE (EASY 4 INGREDIENT RECIPE)

Steps:

• Peel, slice the bananas and add them to a blender jar together with the honey. Also add 3 to 4 drops of lemon juice so that the bananas do not get discolored.
• Blend the bananas to a smooth puree. Make sure that that there are no chunks in the puree.
• Now, add the fresh cream to the pureed bananas.
• Pulse the blender 6 to 8 times so that the cream is evenly mixed with the bananas.
• Now, pour the mousse mixture in small individual serving bowls or small glasses.
• Cover them with a lid or aluminium foil and refrigerate for 3 to 4 hours or overnight for the mousse to completely set.
• Serve eggless Banana Mousse with some whipped cream, banana slices or grated chocolate.

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.

RAW CACAO MOUSSE

Steps:

• Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree.
• Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth.
• Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle.
• Top with your favourite berries or other toppings.
• Bon Appetit!