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 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
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 RECIPE
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
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
RAW CACAO MOUSSE
This recipe comes from the Living Tree Community Foods Website. I altered some of the ingredients to suit my tastes. I made this over the holidays and we really enjoyed it. I found it to be very mild in taste compared to other chocolate mousse I've tried. The unique thing about this mousse is that its made with Irish Moss, the sea veggie. It has to be rinsed 3 times to remove any debris, then soaked for 3 days in clean water. The water should be changed at least twice a day. Irish Moss works really good as a replacement for gelatin and sets up the mousse really fast. I didn't freeze mine, it certainly didn't need it. I found the Irish Moss at my local co-op. I halved the recipe and it made 4 good sized dishes of mousse which was enough for me and my DH. You can make the date paste by measuring the dates making sure you remove the pits. Then add some water to them and soak until the dates are softened then process them in a blender to make a smooth paste. NOTE: I didn't add the soaking time or freezing time to the recipe.
Provided by Chef Joey Z.
Categories Dessert
Time 20m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 146, Fat 3, SaturatedFat 1.9, Cholesterol 11.4, Sodium 64.8, Carbohydrate 27.4, Fiber 1.2, Sugar 20.7, Protein 3.3
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