Frozen Coconut Mousse Recipes

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COCONUT MOUSSE



Coconut Mousse image

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

1/4 cup cold water
1.5 tbsp powdered gelatin
3/4 cup coconut milk (canned)
3/4 cup cream of coconut
pinch salt
1.5 cups heavy whipping cream
2 tbsp white sugar

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 MOUSSE



Coconut Mousse image

Categories     Blender     Mixer     Dairy     Egg     Fruit     Dessert     Freeze/Chill     Chill     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

2 cups boiling-hot water
1/2 pound unsweetened dried coconut (2 3/4 cups)
1 (13- to 14-ounce) can sweetened condensed milk
About 1/4 cup whole milk
2 1/2 teaspoons unflavored gelatin (from two 1/4-ounce packages)
1/2 cup well-chilled heavy cream
4 large egg whites
Garnish: toasted sweetened flaked coconut; fresh lime zest
Special Equipment
cheesecloth

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.

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