Tropical Coconut Crème Recipe

Name: Cowford Chophouses Tropical Coconut Crème Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Tropical
Ingredients: 1 cups coconut cream; 1 tbs granulated sugar; 1 tsp gelatin powder; 2 tbs water (for gelatin); 1 tsp vanilla extract; 1 cups fresh pineapple, diced; 1 cups passion fruit pulp; 1 cups mango puree; 200 grams dark chocolate, chopped; 1 cups toasted coconut flakes

Inspired by Cowford Chophouse

Time2h

Serves4

coconut mousse, pineapple passion fruit compote, mango purée, chocolate shell, toasted coconut crumble

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mousse and Toppings

1 cups Coconut cream

1 tbs granulated sugar

1 tsp gelatin powder

2 tbs water (for gelatin)

1 tsp Watkins vanilla extract

1 cups fresh pineapple, diced

1 cups passion fruit pulp

1 cups mango puree

7.05 oz (200 grams) dark chocolate, chopped

1 cups toasted coconut flakes

Method

Preparation Steps

Prepare the Coconut Mousse

In a mixing bowl, combine the coconut cream and sugar. In a small bowl, dissolve the gelatin in water and let it sit for a few minutes. Heat the gelatin mixture gently until dissolved and then mix it into the coconut cream. Add vanilla extract and mix well. Pour the mixture into serving glasses and chill in the refrigerator for at least 2 hours or until set.

Make the Pineapple Passion Fruit Compote

In a saucepan over medium heat, combine diced pineapple and passion fruit pulp. Cook until the pineapple softens, about 5-7 minutes. Allow it to cool and then spoon over the set coconut mousse.

Prepare the Chocolate Shell

Melt the chopped dark chocolate in a microwave or double boiler until smooth. Allow it to cool slightly, then pour a small amount into a silicone mold to create chocolate shells. Let it set in the refrigerator for about 15 minutes until firm.

Assemble the Dessert

Once the mousse is set and the chocolate shells are ready, carefully remove the chocolate shells from the mold. Place the chocolate shell over the mousse and top with pineapple passion fruit compote. Sprinkle toasted coconut flakes on top before serving.