COCONUT MOUSSE
Categories Blender Mixer Dairy Egg Fruit Dessert Freeze/Chill Chill Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Pour boiling-hot water over dried coconut in a blender, then blend, scraping down sides as necessary, until combined well, about 30 seconds (use caution when blending hot liquids). Cool in blender until cool enough to handle.
- Line a large fine-mesh sieve with several layers of cheesecloth and set it over a bowl. Pour coconut mixture into lined sieve and squeeze out as much liquid as possible.
- Whisk together sweetened condensed milk and 1 cup coconut milk in a large bowl.
- Pour remaining coconut milk into a 1-cup glass measure and add enough whole milk to bring total to 1 cup, then transfer to a small saucepan.
- Sprinkle gelatin over milk mixture in saucepan and let stand 1 minute to soften, then heat over moderate heat, whisking occasionally, until gelatin is dissolved (do not let boil). Whisk into sweetened condensed milk mixture in large bowl until combined. Quick-chill by putting bowl in a larger bowl of ice and cold water and stirring occasionally until mixture is the consistency of raw egg whites, about 10 minutes. Remove bowl from ice bath.
- Beat cream with an electric mixer until it holds soft peaks, then fold cream into coconut mixture gently but thoroughly.
- Using cleaned beaters, beat egg whites with a pinch of salt until they hold soft peaks, then fold into coconut mixture gently but thoroughly. Chill, covered, until set, about 1 hour.
KETO CHOCOLATE-COCONUT MOUSSE
This keto-friendly mousse is made with an unexpected ingredient--cottage cheese! Note that the nutritional information doesn't reflect NET carbs, of which there are 6 grams per serving. Use your favorite keto-approved sweetener that measures like sugar.
Provided by France C
Categories 100+ Everyday Cooking Recipes
Time 35m
Yield 1
Number Of Ingredients 6
Steps:
- Combine cottage cheese and cream cheese in the bowl of a mini food-processor. Blend until smooth and no lumps remain, about 30 seconds. Scrape down sides of bowl and add in sweetener, cocoa powder, and coconut extract. Blend again until thoroughly combined.
- Refrigerate until set, at least 30 minutes. Top with coconut before serving.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 17.5 g, Cholesterol 48.1 mg, Fat 17 g, Fiber 2.1 g, Protein 17.4 g, SaturatedFat 11 g, Sodium 541.4 mg, Sugar 0.6 g
COCONUT MOUSSE
Make and share this Coconut Mousse recipe from Food.com.
Provided by Random Rachel
Categories Gelatin
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl mix condensed milk with coconut milk.
- Dissolve the gelatin with 2 tablespoons water in microwave for 15 seconds, allow to cool.
- Meanwhile, beat the egg whites until soft peaks form.
- Stir the milk mixture into the gelatin, and gently beat into the whipped the egg whites.
- Place in bowls and refrigerate for 2 hours. At serving time garnish with chocolate shavings and cherries.
Nutrition Facts : Calories 404.9, Fat 13.8, SaturatedFat 11.3, Cholesterol 22.5, Sodium 133.9, Carbohydrate 62.4, Fiber 0.1, Sugar 61.5, Protein 9.6
EASY JOE'S COCONUT MOUSSE CAKE
Steps:
- For the crust: In a food processor, mix the shredded coconut and pecan cookies. Slowly add the melted butter. Place the mixture into a 10-inch springform tin to form the crust.
- For the filling: In a mixer, soften the cream cheese and raw cane sugar until smooth. Slowly add the cream of coconut and rum. In a small bowl, mix the powdered gelatin and 1/4 cup water until firm and then microwave until it liquefies. Add the gelatin mixture to the cream cheese mixture. Add the heavy whipping cream until fully mixed. Pour into the prepared springform tin. Chill in the refrigerator for at least 2 hours.
COCONUT MOUSSE CAKE
This is the most DELICIOUS coconut cake I've ever had. It's a family recipe that's been handed down from generation to generation. Enjoy!
Provided by eLLe-ious
Categories Dessert
Time 1h55m
Yield 10-12 slices, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
- For the filling, combine sour cream, can of grated coconut and fresh coconut. Mix well, reserve 1 cup of mixture for frosting.
- To assemble, place 1 layer on a flat serving plate, top side down, punch holes in the cake layer with a straw so that when filling is applied the juice will soak into the cake. Place the second layer on top, top side up, and repeat the process.
- Once all layers are put together add the 1 cup reserve filling mix with the 8oz cool whip, blend well and frost the cake. To decorate, sprinkle the top with coconut and lightly press more coconut onto the sides. Chill in the refrigerator before serving.
Nutrition Facts : Calories 955, Fat 54, SaturatedFat 37.2, Cholesterol 209.8, Sodium 308.3, Carbohydrate 111.4, Fiber 4.4, Sugar 63.8, Protein 10.8
COCONUT COFFEE MOUSSE
This is delicious and very easy to make. Before serving, sprinkle on some confectioners' sugar and cocoa for decoration.
Provided by Terry
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 8
Number Of Ingredients 3
Steps:
- Fold coffee liqueur and coconut into whipped topping until well combined. Pour into 8x8 inch baking dish and freeze 4 hours, until firm.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 8.3 g, Fat 6.6 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 6.3 g, Sodium 1.4 mg, Sugar 4.7 g
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#time-to-make #course #cuisine #preparation #gelatin #desserts #european #portuguese #dietary #low-sodium #low-in-something #4-hours-or-less
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