Ingredients with Measurements:
- 1 can of coconut cream (13.5 oz)
- 1/2 cup of powdered sugar
- 1/2 teaspoon of vanilla extract
- 1/4 cup of shredded coconut
- 1 tablespoon of gelatin powder
- 1/4 cup of cold water
- 1/2 cup of heavy cream
Special equipment needed:
- Hand mixer or stand mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Serving glasses
Step-by-step instructions:
1. In a mixing bowl, combine the coconut cream, powdered sugar, vanilla extract, and shredded coconut. Mix well using a hand mixer or stand mixer until smooth.
2. In a small saucepan, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes until it becomes spongy.
3. Heat the gelatin mixture over low heat, stirring constantly until the gelatin dissolves completely.
4. Add the gelatin mixture to the coconut cream mixture and mix well.
5. In a separate mixing bowl, whip the heavy cream until stiff peaks form.
6. Gently fold the whipped cream into the coconut mixture until well combined.
7. Pour the mixture into serving glasses and refrigerate for at least 2 hours or until set.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 2 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes 4 servings.
Nutritional information:
Calories per serving: 337
Total fat: 31g
Saturated fat: 26g
Cholesterol: 41mg
Sodium: 16mg
Total carbohydrates: 14g
Dietary fiber: 1g
Sugars: 11g
Protein: 2g
Substitutions for ingredients:
- You can use regular heavy cream instead of coconut cream.
- You can use regular sugar instead of powdered sugar.
- You can use agar agar powder instead of gelatin powder for a vegetarian option.
Variations:
- Add fresh fruit or fruit puree to the mixture for a fruity twist.
- Top with toasted coconut flakes or chocolate shavings for added texture and flavor.
- Use different extracts such as almond or coconut for a different flavor profile.
Tips and tricks:
- Make sure to whip the heavy cream until stiff peaks form for a light and airy mousse.
- Use a spatula to gently fold in the whipped cream to avoid deflating the mixture.
- Toast the shredded coconut in a dry skillet over medium heat for a few minutes for added flavor.
Storage instructions:
Store the coconut mousse in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat the coconut mousse as it will melt and lose its texture.
Presentation ideas:
Serve the coconut mousse in clear glasses to showcase the layers and texture.
Garnishes:
Top with fresh fruit, toasted coconut flakes, or chocolate shavings.
Pairings:
Pair with a fruity dessert wine or a cup of hot tea.
Suggested side dishes:
Serve with fresh fruit or a side of cookies.
Troubleshooting advice:
- If the mixture is too thick, add a tablespoon of milk or cream to thin it out.
- If the mixture is too thin, add a tablespoon of gelatin powder dissolved in water to thicken it.
Food safety advice:
Make sure to use pasteurized eggs if using raw eggs in the recipe.
Food history:
Coconut mousse is a popular dessert in many tropical countries where coconuts are abundant.
Flavor profiles:
Coconut mousse is creamy, sweet, and has a subtle coconut flavor.
Serving suggestions:
Serve the coconut mousse chilled as a light and refreshing dessert.
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