Coconut Mousse
This coconut mousse recipe is shown in half a coconut which would be terrific if you have easy access to coconuts or if you were doing a theme meal. You could easily substitute glasses to serve the coconut mousse in.
Ingredients
Coconut Mousse
- 1 pinch salt
- 1/2 cup granulated sugar
- 2 1/2 teaspoons cornstarch
- 2 eggs
- 1 teaspoon vanilla extract
- 13 1/2 ounces coconut milk
- 3 Tablespoons butter, chilled
- 1 cup whipping cream
- *Optional Fresh coconuts cut in halves
- (Serves 2)
Directions
- In a medium bowl, combine salt, sugar and cornstarch.
- Whisk eggs and vanilla into the sugar/cornstarch mixture. Set aside.
- In a heavy saucepan over medium high heat, heat coconut milk until just boiling.
- Pour 1/2 cup of the coconut mixture into egg mixture and mix well.
- Whisk in the remaining coconut milk mixture, 1/2 cup at a time. Mix until well combined.
- Pour the coconut mixture back into saucepan and return to medium high heat on the stove.
- Bring to a boil and cook, stirring constantly, for 2 minutes.
- Remove the coconut mixture from heat and immediately whisk in the cold butter.
- Pour the mixture into a heat proof bowl. Cover and refrigerate for 2 hours, until well chilled.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the whipping cream until firm peaks form.
- Gently fold whipping cream into coconut mixture.
- Spoon mousse into coconut halves, if using, or serving bowls.
Original source: food.com
