Coconut Mousse with Pineapple
Deborah Dana
A very delicious coconut mousse with pineapple soaked in rum, accompanied by a pineapple syrup and dehydrated pineapple.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 cup coconut cream
  • 2 cups evaporated milk
  • 2 cups grated sweet coconuts
  • 2 envelopes unflavored gelatin
  • 3 1/2 cups whipping cream , sweet
  • 1/4 cups powdered sugar
  • 8 slices pineapple
  • 1/2 cups water
  • 1/2 cups sugar
  • 2 cups pineapple juice
  • 1/2 cups rum
  • 2 cups pineapple, finely chopped
Preparation
2h
0 mins
Low
  • Preheat the oven to 80 degrees Celsius.
  • Arrange the pineapple slices on wax paper on a baking sheet, sprinkle with powdered sugar, and bake for 1 hour or until dehydrated.
  • In an electric mixer, quickly whip the evaporated milk until it becomes fluffy.
  • Dissolve the gelatin in water and add the coconut cream and shredded coconut.
  • Gradually add the coconut mixture to the evaporated milk mixture while continuing to beat.
  • In another deep bowl, whip the heavy cream and fold it into the other mixture, mix well.
  • In another bowl, mix the chopped pineapple with the rum.
  • Prepare 8 martini or wine glasses and place 2-3 tablespoons of chopped pineapple in each. Pour the coconut mousse over them and refrigerate for at least 3 hours before serving.
  • Prepare the pineapple sauce by simmering the sugar and pineapple juice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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