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Deborah Dana

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Recipe of Coconut Mousse with Pineapple
Recipe

Coconut Mousse with Pineapple

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A very rich coconut mousse with pineapple bathed in rum, and accompanied by a pineapple and dehydrated pineapple syrup.
Learn more about Deborah Dana

Ingredients

8 portions
  • 1 cup coconut cream
  • 2 cups evaporated milk
  • 2 cups grated sweet coconut
  • 2 envelopes unflavored gelatin powder
  • 3 1/2 cups whipping cream, candy
  • 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

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.

PRESENTATION

Serve the glasses of coconut mousse with the pineapple sauce and the dehydrated pineapple.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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