The first photo looked so white on white that I added one of my bracelets to jazz it up!
This mousse tastes like the filling of a great coconut cream pie!
But it’s better because the only dairy is 1 Tablespoon of butter for 6 servings!
When I first created this recipe I gave our neighbor a serving of chilled mousse to try and when he was done with it he asked for another! He didn’t even crack a smile or anything- I had to give him another one! Both mousses were gone in about 3 minutes!
It really does taste great!
The coconut flavor comes from both light coconut milk from a can and unsweetened coconut flakes. I was able to use a little bit of Agave sweetener and no white sugar. It is just right- not too sweet.
The coconut mixture is heated in a pan with cornstarch. Then when it has thickened, you blend it with the coconut flakes and some egg whites in the blender.
If you have any worries about the egg whites not being cooked, you can use pasturized dried egg whites instead.
The finished mousse is very creamy and has little even sized pieces of the coconut flakes.
This mousse would be great served with a tropical fruit salad, or just some chocolate cookies!
I haven’t done it yet but I’ve thought about doing a layered mousse dessert with my chocolate mousse on the bottom and the top and the coconut mousse in the middle. It would just take time in between the layers to let it set up. It would be amazing though!
I shared this recipe with Thoughts On Friday In The Middle Of The Road at A Moderate Life, Sweets For A Saturday at Sweet As Sugar Cookies, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine, Sweet Tooth Friday at Alli ‘N Son
Toast in pan or microwave until fragrant:
1 cup unsweetened coconut flakes (I microwaved in 3 one minute segments on high, stirring in between)
Place toasted coconut in blender jar and set aside.
Stir together in medium saucepan then heat:
3 Tblsp cornstarch
6 Tblsp Agave sweetener (I use Volcanic brand)
Heat on low, stirring constantly.
Add 1- 14oz can light coconut milk (I use Trader Joe’s) Shake can before opening
Stir until partially thickened then add:
1 Tblsp butter
1 egg yolk (mix with a little bit of hot mixture before adding)
Stir all together 1 minute over low heat until thickened more.
Pour hot mixture over toasted coconut in blender jar. Put lid on tight and blend 10 seconds. Be careful- it’s hot!
Add 3 egg whites
Blend all 1 minute
Pour into 6 ramekins or other small containers.
Chill a minimum of 4 hours until set (longer is better)
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