Coconut Mousse Recipe

Introduction

This Coconut Mousse is a light, airy dessert with a delicate tropical flavor that’s perfect for any occasion. Silky and creamy, it combines the richness of coconut milk with the fluffiness of whipped cream for an indulgent treat.

Ingredients

• ¼ cup cold water
• 1 ½ tablespoons powdered gelatin
• ¾ cup canned full-fat coconut milk
• ¾ cup cream of coconut
• ¼ teaspoon salt
• 1 ½ cups heavy whipping cream
• 2 tablespoons granulated sugar

Instructions

1. Step 1: Pour the cold water into a small bowl. Sprinkle the powdered gelatin over the water and let it sit for about 5 minutes to bloom.
2. Step 2: In a small saucepan, heat the canned full-fat coconut milk, cream of coconut, and salt over low heat until just warm, being careful not to let it boil.
3. Step 3: Stir the gelatin mixture into the warmed coconut milk until the gelatin is fully dissolved. Set this mixture aside to cool to room temperature.
4. Step 4: In a medium mixing bowl, whisk the heavy whipping cream and granulated sugar over medium speed until soft peaks form.
5. Step 5: Gently fold the cooled coconut mixture into the whipped cream until fully combined, taking care not to deflate the whipped cream.
6. Step 6: Transfer the mousse into small containers or jars. Seal and refrigerate for at least 4 hours, allowing it to set and chill thoroughly.
7. Step 7: Before serving, top with additional whipped cream and your choice of garnishes such as fresh chocolate shavings, strawberries, or sugared lime zest for a refreshing finish.

Tips & Variations

• For a vegan version, substitute gelatin with agar-agar powder and use coconut cream instead of heavy cream.
• Add a teaspoon of vanilla extract to the coconut mixture for a subtle aromatic note.
• Garnish with toasted coconut flakes for extra texture and flavor.

Storage

Store the coconut mousse in airtight containers in the refrigerator for up to 3 days. The mousse may soften slightly over time. If needed, whisk briefly before serving to restore some fluffiness. Avoid freezing as it can change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use light coconut milk instead of full-fat?

Full-fat coconut milk provides the rich, creamy texture essential for this mousse. Using light coconut milk may result in a thinner, less creamy dessert.

What can I use instead of gelatin?

Agar-agar is a good vegetarian substitute for gelatin. Use the amount specified on the package and dissolve it properly in the coconut mixture before combining with whipped cream.

Coconut Mousse Recipe

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★★★★★

4.5 from 68 reviews

This Coconut Mousse is a luscious and creamy dessert made with full-fat coconut milk, cream of coconut, and whipped cream, gently set with gelatin for a smooth and airy texture. Perfect for tropical-themed gatherings or a light yet indulgent treat, it combines the natural sweetness of coconut with a delicate hint of vanilla from the cream, creating a refreshing, no-bake mousse that’s easy to prepare and delightfully satisfying.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Tropical
• Diet: Gluten Free

Ingredients

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Coconut Gelatin Base

• ¼ cup cold water
• 1 ½ tablespoons powdered gelatin
• ¾ cup canned full-fat coconut milk
• ¾ cup cream of coconut
• ¼ teaspoon salt

Whipped Cream Mixture

• 1 ½ cups heavy whipping cream
• 2 tablespoons granulated sugar

Instructions

1. Prepare Gelatin: Pour the ¼ cup cold water into a small bowl and sprinkle the 1 ½ tablespoons powdered gelatin over it. Let it sit undisturbed for about 5 minutes to bloom, allowing the gelatin to absorb the water fully.
2. Heat Coconut Mixture: In a small saucepan, combine the ¾ cup canned full-fat coconut milk, ¾ cup cream of coconut, and ¼ teaspoon salt. Heat gently over low to medium heat until the mixture is just warm to the touch; avoid boiling to preserve texture and flavor.
3. Dissolve Gelatin: Stir the bloomed gelatin into the warm coconut mixture until the gelatin dissolves completely. Remove from heat and set aside to cool to room temperature, ensuring it does not gel prematurely.
4. Whip Cream: In a medium mixing bowl, add 1 ½ cups heavy whipping cream and 2 tablespoons granulated sugar. Using an electric mixer on medium speed, whisk the cream until soft peaks form, indicating it’s perfectly aerated but not overwhipped.
5. Combine Mixtures: Gently fold the cooled coconut and gelatin mixture into the whipped cream, mixing carefully until fully combined to maintain the airy texture.
6. Chill: Spoon or pour the mousse mixture into small containers or dessert jars, seal them, and refrigerate for at least 4 hours to allow the mousse to set firmly and develop its creamy texture.
7. Serve: Before serving, optionally top the mousse with additional whipped cream and desired garnishes such as chocolate shavings, fresh strawberries, or sugared lime zest for enhanced flavor and presentation.

Notes

• Ensure the coconut milk is full-fat for the best richness and texture in the mousse.
• Do not boil the coconut mixture as it can alter the flavor and texture negatively.
• Let the gelatin-coconut mixture cool to room temperature before folding into whipped cream to prevent deflating the mousse.
• You can prepare the mousse a day in advance; it keeps well refrigerated for up to 2 days.
• Optional toppings like toasted coconut flakes or fresh fruit can add texture and complementary flavors.

Keywords: coconut mousse, gelatin dessert, creamy coconut dessert, no bake mousse, tropical dessert, coconut milk dessert