Coconut Mousse Parfait Recipes

Steps:

• Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.

Steps:

• Wisk salt, sugar and cornstarch in a bowl.
• Wisk in eggs and vanilla with salt, sugar & cornstarch.
• Heat Coconut Milk just to a boil in a heavy saucepan.
• Wisk 1/2 cup Coconut Milk to egg mixture & mix well. Add the rest of the hot coconut milk in 1/2 cup aliquots & whisk well.
• Place mixture back into saucepan. Bring to a boil over medium heat.
• Cook for 2 minutes stirring constantly.
• Remove from heat & wisk in cold butter.
• Pour into a bowl. Cover with plastic wrap.
• Refrigerate until well chilled, about 2 hours.
• Whip the cream until firm peaks are formed.
• Gently fold in whipped cream.
• Spoon into parfait glasses, layering with fruit.
• optional: garnish with toasted coconut.