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Eggless Coconut Pineapple Mousse recipe | No-Bake Coconut Pineapple Mousse | Eggless Indian mousse |
Tarla Dalal
17 August, 2013
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Eggless Coconut Pineapple Mousse recipe | No-Bake Coconut Pineapple Mousse | Eggless Indian mousse |
This Coconut Pineapple Mousse recipe, a delightful No-Bake Coconut Pineapple Mousse, offers a refreshing and utterly delicious Eggless Indian mousse experience. It's a perfect blend of tropical flavors with a creamy, airy texture, making it an ideal dessert for any occasion. The beauty of this recipe lies in its simplicity; it needs no baking and relies on chilling to achieve its luscious consistency.
The foundation of this tropical mousse is 1 cup of rich coconut milk (nariyal ka doodh), which provides a distinctively sweet and creamy base. To this, 1/4 cup of chopped canned pineapple is added, giving a burst of fruity tanginess that perfectly complements the coconut. The recipe specifically suggests using canned pineapple because of its consistent sweetness and softness, avoiding the potential sourness and raw feel that fresh pineapple can sometimes have, ensuring a perfectly balanced flavor.
A crucial element for this mousse's delightful set and texture is 2 1/2 grams of agar-agar (china grass), finely blended into a smooth powder. Agar-agar is a plant-based gelatin substitute, making this an excellent egglessdessert. The process begins by soaking the agar-agar in 1/4 cup of warm water for 30 minutes. This soaked agar-agar is then gently heated in a pan until it dissolves completely, creating the gelling agent for the mousse.
To prepare, combine the remaining 3½ tbsp of sugar with the coconut milk in a separate deep pan and bring it to a boil, stirring constantly. Once boiling, add the dissolved agar-agar mixture to the coconut milk mixture. Cook on a slow flame for 2 minutes, stirring continuously to ensure the agar-agar is well incorporated. Then, strain the mixture through a sieve for ultimate smoothness, removing any undissolved particles.
To achieve the perfect mousse consistency, transfer the strained mixture to a bowl and place it in a larger vessel filled with ice cubes. Whisk it vigorously and continuously for 8 to 10 minutes, or until it cools and thickens, preventing lumps. Once cooled and thickened, gently mix in the pre-prepared pineapple (which was combined with 1/2 tbsp of sugar), 1 tsp of lemon juice (for extra zest), and a single drop of lemon yellow color. Finally, carefully fold in 1 cup of unbeaten whipped cream, which gives the mousse its characteristic light and airy texture.
Pour the finished mousse mixture into four individual bowls or glasses and refrigerate for at least 3 to 4 hours, or until completely set. For an elegant finish, garnish with 4 cherries just before serving chilled. This No-Bake Coconut Pineapple Mousse is not only simple to make but also offers a refreshing, delightful, and genuinely eggless Indian mousse experience that's perfect for any dessert lover.
Tags
Preparation Time
10 Mins
Cooking Time
12 Mins
Total Time
22 Mins
Makes
4 servings
Ingredients
for Coconut Pineapple Mousse
1 cup coconut milk (nariyal ka doodh)
1/4 cup chopped canned pineapple
2 1/2 gms agar-agar (china grass) , blended into a smooth powder
4 tbsp sugar
1 tsp lemon juice
1 drop lemon yellow colour
1 cup unbeaten whipped cream
For The Garnish
4 cherries
Method
for Coconut Pineapple Mousse
- 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.
Coconut Pineapple Mousse ( Mousses Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 318 cal |
| Protein | 0.8 g |
| Carbohydrates | 36.2 g |
| Fiber | 0.3 g |
| Fat | 18.8 g |
| Cholesterol | 0 mg |
| Sodium | 17.7 mg |
Click here to view Calories for Coconut Pineapple Mousse ( Mousses Recipe)
The Nutrient info is complete
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