Coconut Mousse
User Reviews
4.9
Coconut Mousse
Description
Coconut Mousse combines full-fat canned coconut milk gently warmed and mixed with gelatin to set the dessert. The coconut milk is smoothly folded into softly whipped cream sweetened with powdered sugar, creating a light yet creamy texture. Fresh raspberries incorporated into the bottom of the jars and used as a topping provide a bright, tart note that contrasts with the sweetness and richness of the mousse. The mousse is chilled to firm up and served cold, making for a refreshing and elegant treat with tropical flavor highlights.
The preparation includes hydrating gelatin in cold water, warming the coconut milk to dissolve the gelatin, then cooling before combining with the whipped cream. Individual portions are assembled in mason jars layered with raspberries and mousse, then refrigerated for several hours until set. This method results in a soft, airy texture that holds its shape well while providing a smooth mouthfeel enhanced by the fruity berry addition.
To serve, the mousse can be enjoyed straight from the jars, garnished with extra raspberries for added color and texture. Its light yet creamy nature makes it suitable as a final course in a multi-course meal or as a cool dessert option on warm days. The use of gelatin provides stability while maintaining a melt-in-the-mouth quality that distinguishes it from heavier custard or pudding desserts.
Ingredients
- 1.5 tablespoon gelatin powder
- 1 coconut milk 14 oz, full fat, canned
- 1.5 cups whipping cream 33% MF
- ¼ cup powdered sugar
- 4 cups raspberry plus extra for topping
Instructions
- Pour ¼ cup of cold water into a small bowl
- sprinkle the powdered gelatin over the water and set aside for at least 5 minutes
- In a small saucepan, whisk together the contents of the can of coconut milk to blend the milk and the coconut creme that's at the top of the can.
- heat the coconut milk gently until warm.
- Remove from heat and whisk the gelatin into the warm coconut milk until gelatin is dissolved
- Set aside to cool completely
- In a mixing bowl, combine the whipping cream and sugar
- Mix at medium speed until soft peaks are formed.
- At low speed, combine the coconut milk into the whipping cream until well combined.
- Fill 8 ½ pint mason jars with ½ cup raspberries each
- Pour mousse into each jar to fill. Top with extra raspberries
- Chill in the fridge for at least 4 hours
- Serve cold
Notes
- After filling jars with mousse, use a butter knife to gently press the mixture and remove any trapped air pockets at the bottom for a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 319kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 61mg | 20% |
| Sodium | 28mg | 1% |
| Potassium | 256mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 52mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
