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Coconut Bounty Mousse

Coconut Bounty Mousse

Indulge in a tropical treat with this Coconut Bounty Mousse entremets recipe. Perfectly creamy, easy to make, and ideal for any occasion. Try it now!
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g spéculoos cookies
  • 80 g melted butter
  • 400 ml coconut milk
  • 200 ml cold heavy cream
  • 80 g powdered sugar
  • 6 sheets gelatin sheets or 12 g powdered gelatin
  • 150 g dark chocolate
  • 100 ml heavy cream
  • 1 tablespoon shredded coconut for decoration

Equipment

  • Food processor or rolling pin
  • Stand mixer or hand mixer
  • Spatula
  • Springform pan or cake ring (20 cm)
  • Double boiler or microwave-safe bowl

Method
 

  1. Blitz spéculoos cookies into crumbs and mix with melted butter until wet sand consistency. Press into the bottom of a 20 cm springform pan and chill for 30 minutes.
  2. Soak gelatin sheets in cold water for 10 minutes. Heat 100 ml of coconut milk, whisk in softened gelatin until dissolved, then mix with remaining coconut milk and let cool.
  3. Whip cold heavy cream with powdered sugar until soft peaks form, then fold into cooled coconut mixture carefully.
  4. Pour coconut mousse over chilled spéculoos base and refrigerate for at least 4 hours or overnight.
  5. Melt dark chocolate with heavy cream, let cool slightly, then pour over set mousse and spread evenly. Refrigerate for another hour.
  6. Unmold the entremets, slice with a hot knife, and serve chilled.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 25mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 12gCalcium: 25mgIron: 0.5mg

Notes

This recipe is very popular for its ease and irresistible taste. A dessert that will impress your pastry skills!
Tried this recipe?Let us know how it was!