Coconut Mousse
This chilled coconut dessert is soft, airy, and lightly sweetened, with whipped cream folded into a coconut milk base for a silky finish. It is simple but elegant, and works well after a seafood meal.
Prep
20m
Cook
10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 400mlCoconut Milk
- 250mlHeavy Cream (well chilled)
- 70gWhite Sugar
- 8gGelatin Powder
- 50mlWater
- 5mlVanilla Extract
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Sprinkle the gelatin powder over the water and let it stand until softened.
- 02
Warm the coconut milk and white sugar in a saucepan over low heat until the sugar dissolves, keeping the mixture below a boil.
- 03
Stir the softened gelatin powder into the warm coconut mixture until fully dissolved, then cool it until just lukewarm.
- 04
Whip the heavy cream to soft peaks, then fold it gently into the coconut mixture.
- 05
Stir in the vanilla extract, spoon the mousse into serving dishes, and chill at 4°C (39°F) until set.
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