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
ZUCCHINI COCONUT LOAF
This loaf is good, spicy and lovely to serve your guests. It cuts better the second day.
Provided by Carol
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 35.9 g, Cholesterol 15.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 238.6 mg, Sugar 22.2 g
EASY COCONUT MOUSSE DESSERT
this is a great dessert to take to any get together it's a big hit and you want be taking it back home
Provided by Patsy Fowler
Categories Pies
Time 25m
Number Of Ingredients 7
Steps:
- 1. Reserve 2 tablespoon toasted coconut. Combine remaining coconut and melted butter in a medium bowl. Press onto bottom and 1-inch up sides of ungreased 9-inch springform pan. Refrigerate for 15 minutes.
- 2. Meanwhile combine pudding mix and milk in a large bowl. Prepare according to package directions.
- 3. Gently stir whipped cream and sugar into the pudding. Pour into the coconut crust. Sprinkle top with remaining coconut. Refrigerate until it's set for at least 4 hours.
COCONUT MOUSSE
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
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.
ZUCCHINI WITH RICOTTA-BASIL MOUSSE
The fragrant cheese stuffing in this recipe from Cooking Light magazine can be used with any mild vegetable, such as bell peppers, mushroom caps, baby eggplant or tomatoes. Save the scooped-out zucchini pulp for risotto or pasta sauce. You can use a mini chopper to chop the herbs quickly, but do not use it to combine the mousse ingredients because it will liquefy the ricotta.
Provided by Tara Parker-Pope
Categories side dish
Time 30m
Yield 12 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 3 grams, Fat 4 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 86 milligrams, Sugar 1 gram, TransFat 0 grams
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COCONUT ZUCCHINI MUFFINS - WELL PLATED BY ERIN
From wellplated.com
5/5 (1)Total Time 35 minsCategory BreakfastCalories 238 per serving
- Place rack in upper third of oven and preheat the oven to 350°F. Lightly grease a standard 12-cup muffin pan.
- In a large bowl, stir together the white whole wheat flour, all purpose flour, salt, baking soda, baking powder, and cinnamon. In a medium bowl or large mixing cup, whisk together the eggs, honey, brown sugar, coconut oil, and vanilla until well blended. Add all at once to the dry ingredients, stirring by hand just until combined. The mixture may be a little lumpy. Fold in the zucchini and coconut.
- Scoop the batter into the prepared muffin pan. Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the glaze: Stir together the powdered sugar and salt, then whisk in almond extract and the milk, 1 tablespoon at a time, until the desired consistency is reached. Dunk the top of each muffin into the glaze, then sprinkle with toasted coconut.
EASY COCONUT MOUSSE DESSERT RECIPE | LAND O’LAKES
From landolakes.com
2.6/5 (5)Calories 300 per servingServings 8
- Combine remaining coconut and melted butter in bowl. Press onto bottom and 1 inch up sides of ungreased 9-inch springform pan. Refrigerate 15 minutes.
- Combine pudding mix and milk in bowl. Prepare according to package directions. Gently stir whipped cream and sugar into pudding. Pour into coconut crust. Sprinkle top with remaining coconut. Refrigerate at least 4 hours or until set.
COCONUT MASCARPONE MOUSSE - A CLASSIC TWIST
From aclassictwist.com
4.6/5 (9)Category Custards/PastriesServings 6Total Time 20 mins
- Using an electric mixer, whip the heavy cream with powdered sugar and vanilla extract. Beat until cream thickens and forms thick peaks, about 3-4 minutes. Transfer to a small bowl and refrigerate until use.
- In a medium bowl, beat the mascarpone cheese, coconut milk and coconut extract and coconut rum if using until just combined. Using a rubber spatula, fold in half of the whipped cream until just combined. Add the remaining and repeat until just incorporated.
- Chill mousse for at least an hour before serving. Spoon into cups, jars or ramekins and top with fresh berries.
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