Frozen Coconut Mousse Recipes

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.

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:

• In a blender, combine chocolate chips and very hot coffee.
• Blend until melted and smooth.
• Add rum or brandy.
• Add egg yolks and blend 30 seconds.
• Beat whites to soft peaks. Gradually add sugar, beating into stiff peaks.
• Fold into chocolate mixture.
• Whip cream and fold into chocolate mixture.
• Pour in prepared dishes or paper baking cups set in muffin tins. Freeze until firm.

Steps:

• Preheat your oven to 350'F.
• Lightly coat the 8 ring molds with vegan spray oil. The molds should measure 2 inches high by 2 1/4 inches in diameter.
• Place on a rimmed baking sheet lined with parchment paper.
• If using an 8" spring form pan, coat the sides and bottom with spray oil.
• FOR THE CRUST.
• Pulse the macadamia nuts and 3 tablespoons sugar together in the food processor until finely ground.
• In a separate bowl, combine the nuts, flour and vegan margarine with a fork until the mixture resembles coarse meal.
• Spoon a generous tablespoons into each of the 8 molds and press into the bottom.
• At this point, if you are using the spring form pan, press all of the crust into the bottom. No need for the parchment or rimmed baking pan. Just pop the spring form pan into the oven as is.
• Bake until golden brown, around 12 minutes. Let cool.
• FOR THE MOUSSE.
• Pour the orange juice into a small saucepan. Sprinkle with the gelatin and let sit for 5 minutes until soft. Heat on low stirring to dissolve. Remove from heat.
• Cut one quarter of one mango into 1/8 inch slices for garnish if you like. This step is up to you.
• I'm using the spring form pan, so I did this to decorate the top. You could also keep the mango slices to serve along side the little molds.
• Course chop the remaining mangoes. In a blender puree the mango and one cup of sugar plus the lemon juice until smooth.
• With the blender running slowly add the gelatin mixture and combine well.
• Transfer to a large bowl.
• If you are using the coconut whipped cream you can re-whip it and add the icing sugar.
• If making this with dairy whipped cream, whip the cream and add the icing sugar to form soft peaks.
• Add 1/3 of the whipped cream into the mango mixture and gently fold it together.
• If you are using the small molds divide the mango whipped cream mixture evenly among the molds. Fill about 3/4 full. Cover with plastic wrap and freeze until firm, anywhere from 4 hours to a week.
• If you are using the spring form pan follow the instructions as above and add the mango coconut mixture on top of the macadamia crust. Spread it evenly.
• Decorate the dessert with the mango slices, or serve them along side.
• When you are ready to serve this dessert, let it stand at room temperature for 4-6 minutes before removing from the molds, or spring form pan.
• Let sit 8-10 minutes before slicing if you are using the spring form pan.
• Store what's left in the fridge and cover well. I put my cake back in to the spring form pan to keep its shape.
• Bon Appetit.