Coconut In Paradise Recipe
Coconut mousse in a chocolate shell coconut cake
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Ingredients
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Coconut Mousse
Chocolate Shell
Coconut Cake
Method
Coconut Mousse Preparation
- 1
Prepare Gelatin
In a small bowl, combine gelatin powder with cold water. Let it sit for about 5 minutes to bloom.
- 2
Make Mousse
In a mixing bowl, whisk coconut cream and powdered sugar until smooth. Gently heat bloomed gelatin in a microwave for about 10-15 seconds until dissolved, then add it to the coconut mixture. Stir in vanilla extract. Fold in the whipped cream gently until well combined.
Chocolate Shell Preparation
- 3
Melt Chocolate
In a heatproof bowl, melt the dark chocolate and coconut oil together in the microwave in 30-second intervals until smooth.
- 4
Form Shells
Pour melted chocolate into silicone molds, coating the sides thoroughly. Chill in the refrigerator until set, about 15 minutes.
Coconut Cake Preparation
- 5
Prepare Batter
Preheat the oven to 350°F (175°C). In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat eggs, then add coconut milk and vanilla extract. Combine wet and dry ingredients, and fold in shredded coconut.
- 6
Bake Cake
Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Assembly
- 7
Combine Components
Once the chocolate shells are set, fill each shell with coconut mousse. Cut the cooled coconut cake into small pieces and place on top of the mousse.
- 8
Final Chill
Refrigerate the assembled dessert for at least 1 hour to set. Serve chilled.
