Coconut Mousse Recipe
Caramelized Apples, Toasted Coconut Streusel, Caramel Sauce
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.
Coconut Mousse
Method
Coconut Mousse
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it bloom for about 5 minutes.
- 2
Heat the Coconut Mixture
In a saucepan, combine the coconut milk, sugar, and vanilla extract. Heat over medium heat until warm but not boiling. Stir in the bloomed gelatin until fully dissolved.
- 3
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form.
- 4
Combine Mixtures
Gently fold the whipped cream into the coconut mixture until well combined. Spoon the mousse into serving glasses and refrigerate for at least 2 hours.
