Pina Colada Mousse

D´Gari
Prepare this version of piña colada, now as a dessert. With a combination of fresh ingredients, this dessert will make you feel like you are at the beach. This creamy and smooth coconut mousse accompanied by pineapple gelatin will become your favorite cake.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 2 cups cookies, of coconut, for the base
  • 1/2 cups coconut, toasted, for the base
  • 1 cup butter, melted, for the base
  • 2 cups coconut cream, cold, for the coconut mousse
  • 1/4 cups rum, for the coconut mousse
  • 1 cup cream cheese, for the coconut mousse
  • 2 envelopes D’Gari® unflavored gelatin, hydrated and melted, for the coconut mousse (14 g)
  • 1/2 liters water, for the pineapple gelatin
  • 1 envelope D'Gari® gelatin, of pineapple, for the pineapple gelatin (120 g)
  • whipped cream, for decorating
  • pineapple, for decorating, (cut into quarters)
  • cherries, for decorating
  • coconut, toasted, for decorating
Preparation
3h
Low
  • For the base, crush the cookies in a processor for 2 minutes. Then, mix with the toasted coconut and butter. Place in a cake base and press to compact. Set aside.
  • For the coconut mousse, whip the coconut cream until it doubles in size; gradually add the cream cheese, the rum, pour the gelatin in a thin stream and whip for another 30 seconds.
  • Pour the coconut mousse over the cookie base and refrigerate until set.
  • For the pineapple gelatin, heat the water, pour in Gelatina D´Gari® pineapple and stir until dissolved. Set aside and let cool.
  • Pour the pineapple gelatin over the coconut mousse and refrigerate until set.
  • Decorate with whipped cream, pineapple slices, cherries, and coconut.

Nutritional Information

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