Coconut Mousse elegant and refined, is ideal to prepare for your sweetheart. This is a delicious dessert with a delicate and very creamy flavor, plus it can be prepared in no time and kept in the freezer always ready to hand. 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 chef Maurizio Santin, also in a gluten-free and lactose-free version, and it is naturally egg-free. If you love coconut, don’t miss the coconut cookies with rice flour and for the more indulgent, the banana and coconut delight.
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- Difficulty: Very Easy
- Cost: Economical
- 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)
- 1.4 oz coconut milk (gluten-free)
- 1/3 cup heavy cream (lactose-free or vegan)
- raspberry jam
- desiccated coconut
Tools
- 2 Pots
- 1 Bowl
- 1 Whisk
- 4 Molds
Steps
Melt the white chocolate in a bain-marie or microwave.
Heat the coconut milk to 167°F.
Add the coconut milk to the white chocolate and mix well with a spatula.
Let it cool slightly, then add the semi-whipped cream.
Combine 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: consult the Celiac Association guidebook and read the ingredients carefully, to ensure they do not contain gluten contamination.
Advice
It keeps for 4 days in the refrigerator.
FAQ (Questions and Answers)
Can I make this dessert lactose-free and gluten-free?
Certainly, you can substitute with lactose-free or plant-based products. For gluten-free, make sure to use certified gluten-free products.
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