Elegant and refined Coconut Mousse is ideal to prepare for your sweetheart. This is a delicious dessert with a delicate and creamy flavor, and it can be made in no time and kept in the freezer always ready. If you want to make it even more delicious, try it with hazelnut or pistachio cream instead of raspberry jam. The recipe I propose is from master Maurizio Santin, also available in gluten-free and lactose-free versions, and it is naturally egg-free. If you love coconut, don’t miss the coconut cookies with rice flour and for the most indulgent, the banana and coconut delight.
If you don’t want to miss all the new recipes, follow me also on my FB page, on my IG profile and on my YouTube channel.
Discover more mousse recipes
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, Spring, Summer
Ingredients
- 2.8 oz white chocolate (gluten-free and vegan)
- 1/6 cup coconut milk (gluten-free)
- 1/3 cup fresh cream for whipping (lactose-free or vegan)
- raspberry jam
- desiccated coconut
Tools
- 2 Pots
- 1 Bowl
- 1 Mixer
- 4 Molds
Steps
Melt the white chocolate in a bain-marie or microwave.
Heat the coconut milk to 167°F.
Combine the coconut milk with the white chocolate and mix well with a spatula.
Let it cool slightly and then add the semi-whipped cream.
Mix with a spatula and immediately pour into the molds.
Freeze for at least 8 hours.
Unmold and decorate the center with a teaspoon of raspberry jam and coconut flakes.
WARNING: Check the Italian Celiac Association’s guide and read the ingredients carefully to ensure they are gluten-free.
Tips
It keeps for 4 days in the refrigerator.
FAQ (Questions and Answers)
Can I make this dessert lactose-free and gluten-free?
Of course, you can replace with lactose-free or plant-based products. For gluten-free, make sure to use certified gluten-free products.
