COCONUT MOUSSE RECIPES

Steps:

• 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. Pictured is chocolate, strawberries, and sugared lime zest (lime zest coated in white sugar).

Steps:

• Bring the milk to a boil with the desiccated coconut. Soak the gelatin in 3 tablespoons of cold water. Beat the egg yolks with 75 grams of powdered sugar (approximately 3 ounces). Add the cornmeal and beat with a whisk until foamy. Add the still warm milk and continue whisking. Pour everything into a saucepan and cook over low heat about 5 minutes. Leave to cool.
• Whip the egg whites until stiff, then continue stirring while adding 80 grams of powdered sugar (approximately 3 ounces). In another pan, bring 250 ml of water to a boil (approximately 1 cup). Add the remaining powdered sugar to the water and let it caramelize while simmering. Melt the dripping wet gelatin over low heat in a small pot. Pour the caramel into the egg whites and fold together with the gelatin. Allow to cool, then stir in the milk and coconut mass. Mix well and pour the mousse into the prepared coconut shells or small bowls. Refrigerate for 2 hours. Serve the mousse garnished with coconut flakes.