Coconut mousse

    1 cup sweetened shredded coconut
    1 cup milk
    2 tsp cornstarch
    2+2 tbsp cold milk
    2 tsp gelatin
    2 tbsp Malibu liqueur
    3/4 cup whipping cream
  1. To make the coconut mousse, bring the first amount of milk and the coconut to a boil. Drain through a fine-mesh sieve, squeezing the coconut well and reserving the milk.

  2. Bring reserved coconut milk to a boil. Mix the cornstarch with 2 tbsp of cold milk and add to the hot milk. Cook well until start to thicken. Cool.

  3. Dissolve the gelatin in remaining 2 tbsp of cold milk. Let stand for 2 minutes. Heat the milk just until gelatin dissolves. Cool slightly.

  4. Combine cooled coconut milk with gelatin and liqueur. Whip the cream and fold it gently in.

  5. Line 2,5" ramekins with acetate and pour in the coconut mousse. Cover with plastic wrap and freeze.


Popular Posts