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  • Writer's pictureTerri Windover

Coconut Mousse

This coconut mousse is rich and dreamy, just like Harvey Specter. ❤️ The combination of cream and gelatine are what make the texture so beautifully rich on the tongue. Make sure you buy unflavored gelatin as we don’t have any other flavors messing with the coconut taste that will make you close your eyes and dream of Hawaiia. 

Pictured is chococlate, strawberries, and sugared lime zest. 

Serves 4


1/4 cup cold water

1 and 1/2 tablespoons powdered gelatin

3/4 cup coconut milk (canned)

3/4 cup cream of coconut

pinch of salt

1 and 1/2 cup heavy whipping cream

2 tablespoons white sugar


Pour the cold water into a small bowl. Sprinkle the gelatin into the cold water. Set aside, let sit for about 5 minutes.

In a small saucepan heat the coconut milk, cream of coconut and pinch of salt. Heat until just warm, not bubbling.

Add the gelatin to the warmed coconut milk and stir until all the gelatin is dissolved. Set aside and allow to cool to room temperature.

In a medium size mixing bowl pour the heavy whipping cream and add the white sugar. Mix over medium speed until whipped cream is light and fluffy and soft peaks are forming.

Carefully add the cooled coconut mixture to the whipped cream and stir until combined. Pour the mixture into small containers or jars. Seal and place in refrigerator. Allow to cool and set for at least 4 hours.

Top with additional whipped cream and any other toppings desired.  

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