Coconut Mousse with Pineapple
Deborah Dana
A very rich coconut mousse with pineapple bathed in rum, and accompanied by a pineapple and dehydrated pineapple syrup.
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, candy
  • 1/4 cups icing 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 pineapple slices on waxed paper on a baking sheet, sprinkle with icing sugar and bake for 1 hour or until dehydrated.
  • In the electric mixer , quickly beat the evaporated milk until it becomes spongy.
  • Dissolve the grenetina in water and add the coconut cream and the grated coconut.
  • Add the coconut mixture little by little to the evaporated milk mixture and continue beating.
  • In another deep bowl beat the sweet cream and incorporate it with the other mixture, mix well.
  • Mix the chopped pineapple with the rum in another bowl.
  • Prepare 8 glasses of martini or wine and place in them 2-3 tablespoons of chopped pineapple. Pour over the coconut mousse 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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