If you’re looking for a light and creamy dessert, look no further than Chef Karen’s Coconut Mousse recipe. This fluffy sweet treat is easy to make and guaranteed to satisfy. Get the recipe below!
Ingredients
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250 grams (8.8 ounces) Mascarpone cheese
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100 ml. (1/2 cup) coconut milk
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250 ml. (1 cup) heavy whipping cream
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2 egg whites
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1 teaspoon pure vanilla extract
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1 teaspoon coconut extract
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6 tablespoons icing sugar
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150 grams (6 ounces) whole wheat graham cracker crumbs
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50 grams (2 ounces) melted butter
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50 grams (2 ounces) fresh coconut flakes
Directions
First of all, you need to prepare your coconut flakes.
- Using a sharp tool, carefully poke a hole in each of the three spots on the top of the coconut. Flip the coconut over onto a cup or bowl and allow draining.
- Preheat your oven to 180 C (356 F) and place your coconut on a baking pan. Bake for 10 minutes or until you see a crack developing. Separate the white meat from the shell using a knife.
- After you have the white meat cleaned and cut into pieces, you could either shred it using a hand shredder or a food processor.
- Mix the graham crumbs with the butter and the coconut flakes. Place the crumbs in every serving cup and press until a crust layer forms.
- Mix the Mascarpone cheese, coconut milk and coconut extract in a large bowl, using either a rubber spatula or your food processor.
- Mix the heavy whipping cream with 3 tablespoons of sugar and vanilla extract, using a hand mixer or a stationary mixer. Place the whipped cream in the refrigerator until you need it.
- In another bowl, combine egg whites and the rest of the sugar and mix on highest speed of your electric mixer until stiff, dry peaks form.
- Add the whipping cream to the Mascarpone mixture and carefully mix, using a rubber spatula. Then add the egg whites.
- Be careful not to over mix & pour the mixture in the serving cups. Serve cold.
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