Coconut Pineapple Mousse ( Mousses Recipe)
by Tarla Dalal
Added to 52 cookbooks
This recipe has been viewed 37839 times
Voila, the well-known pinacolada combo has transformed into a mousse! this delicious mousse, with its winning looks, is a popular one in eastern countries and is sure to be liked by all who taste it. For best results, use readymade coconut milk. I would also suggest that you use canned pineapples to capitalise on their sweetness and softness—and to avoid the sour and raw feel of fresh pineapples.
- Soak the agar-agar in ¼ cup of warm water for 30 minutes and keep aside,
- Combine the pineapple and ½ tbsp of sugar in a bowl, mix well and keep aside.
- Heat a pan, add the soaked agar-agar and cook till the agar-agar dissolves completely.
- Meanwhile, combine the remaining 3½ tbsp of sugar and coconut milk in another deep pan and bring to boil, while stirring continuously.
- Add the agar-agar mixture to the coconut-milk mixture, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
- Remove from the flame and strain the mixture using a sieve.
- Transfer the mixture into a bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation.
- Add the prepared pineapples, lemon juice and lemon yellow colour and mix gently.
- Add the beaten whipped cream and fold gently.
- Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets.
- Garnish with cherry and serve chilled.
Nutrient values (Abbrv) per serving
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