Coconut Mousse

Coconut Mousse

This Coconut Mousse is a perfect light and fluffy dessert and is sure to be a hit with its creamy texture and delicious coconut flavor. With the help of our special ingredient Carrageenan Kappa, you’ll achieve the perfect consistency without any added fats or dairy. And with the addition of our Carrageenan Iota, your mousse will be stable and hold its shape beautifully. Whip it up in no time with a cream whipper and food blender, and top it off with some toasted coconut flakes for an extra touch of decadence. Don’t wait any longer, try our Coconut Mousse recipe now and impress your guests with this tropical treat.

Happy cooking!

Coconut Mousse Recipe

Special Ingredients Europe

5 from 1 vote

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Prep time 20 minutes min

Cooking time 10 minutes min

Course Dessert

Cuisine Molecular

Servings 4

Equipment

• Precision Scale
• Cream Whipper
• Food Blender

Ingredients

  

1x2x3x

• 400 gr Coconut milk
• 200 gr Caster sugar
• 1.5 gr Salt
• 3 gr Carrageenan Kappa
• 1.8 gr Carrageenan Iota

Directions

 

• Mix all the ingredients together in a pan and bring to a simmer whilst whisking.
• Simmer the mixture for 3 minutes then pour the liquid out into a container to set.
• Once set blend the Coconut Gel to a smooth, silky puree.
• Place the puree in a cream whipper and charge with nitrous oxide.
• Dispense the finished mousse from the whipper when ready to serve.
• We served this with cherry puree, dark chocolate and freeze dried cherry.

Keywords Carrageenan Iota, Carrageenan Kappa, coconut milk, Cream Whipper

Tried this recipe?Let us know how it was!