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 MOUSSE WITH RUM SYRUP
Provided by Nancy Harmon Jenkins
Categories dessert
Time 6h40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Sprinkle gelatin over 1/2 cup of water and reserve.
- Using a whisk, mix coconut cream with yolks. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.
- Add gelatin mixture and stir until gelatin dissolves. Set aside to cool.
- Beat egg whites until stiff, slowly adding 1/2 cup sugar while beating. Fold into coconut cream until well mixed.
- Boil remaining 1/2 cup sugar with the 1/2 cup water until thick and syrupy - 220 degrees on a candy thermometer. Cool and add rum and vanilla.
- Butter a charlotte mold. Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold. Pour in a third of the coconut cream. Moisten more ladyfingers and layer over the cream. Repeat twice, ending with ladyfingers.
- Refrigerate at least 6 hours.
- Whip the cream just before serving, and unmold the mousse on a round platter. Garnish with candied violets and mint leaves, if desired. Serve with the whipped cream.
Nutrition Facts : @context http, Calories 521, UnsaturatedFat 6 grams, Carbohydrate 74 grams, Fat 19 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 114 milligrams, Sugar 53 grams, TransFat 0 grams
COCONUT SIMPLE SYRUP
Provided by Bobby Flay
Number Of Ingredients 2
Steps:
- Combine 1 1/2cups water and the sugar in a saucepan and bring to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours.
- Strain the liquid into a clean saucepan. Bring to a boil and cook until the mixture is slightly reduced, about 5 minutes. Let cool.
RUM SIMPLE SYRUP
Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to one month.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine sugar and the water over medium-high heat. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until mixture reaches a boil. Reduce heat to a simmer, and cook 5 minutes more.
- Remove pan from heat, and stir in rum. Let cool to room temperature.
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- In a double-boiler, gently melt the chocolate. (You can also heat them in the microwave by melting for 10-15 second intervals, then taking them out to stir. Keep a close eye on it and when it is most of the way melted, just keep stirring to melt the last little chunks). Turn the heat off, and whisk in the coconut cream, rum and salt. Transfer to a heat safe container and chill in the fridge or freezer until cool and thickened.
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- Transfer to small cups or ramekins - this will make 6 4 oz. servings, and then put those ramekins back in the fridge to set up completely.
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