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Coconut mousse pots
- Jessica Carter
Published: February 17, 2022 at 10:45 AM
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Serves 6
Easy
Total time: 1 hr and 20 mins
+ infusing + cooling + chilling
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Make these refreshing mousse pots in advance to serve at summer dinner parties – the juicy mango really complements the creamy texture
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Make these coconut and mango mousse pots, then check out our coconut panna cotta, coconut and mango fool and coconut cake and more coconut recipes. For another quick dessert option, try our raspberry mousse, chocolate mousse or white chocolate mousse.
Ingredients
Nutrition
-
220ml coconut milk
-
60g caster sugar
-
100ml whole milk
-
2 bay leaves
-
3 leaves gelatine
-
80ml coconut cream
-
150ml double cream
-
1 passion fruit
halved and pulp scooped out, to serve
-
diced mango
to serve
OAT CRUMBLE
-
40g maple syrup
-
50g unsalted butter
melted
-
¼ tsp (optional) orange blossom water
-
20g pumpkin seeds
-
10g pistachios
-
60g jumbo oats
YUZU CURD
- 50g unsalted butter
- 50g caster sugar
- 1 egg
- 50ml yuzu juice
Nutrition: per serving
- kcal547
- fat42.4g
- saturates27.4g
- carbs33.9g
- sugars25.3g
- fibre1.3g
- protein6.6g
- salt0.3g
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Method
-
step 1
Heat the coconut milk, sugar, milk and bay leaves over a low heat until steaming. Remove from the heat and leave to infuse for 30 minutes. Remove the bay leaves.
-
step 2
Soak the gelatine leaves in cold water until soft, then squeeze out the excess water. Reheat the coconut milk mixture until steaming again, then remove from the heat. Add the gelatine and a pinch of salt. Stir until the gelatine has dissolved. Add the coconut cream and stir well. Cool until no longer hot to the touch.
-
step 3
Whip the double cream in a separate bowl until soft peaks form, then stir this through the cooled coconut milk mixture with a whisk until fully combined. Divide the mousse between glasses, cups or moulds and chill for at least 6 hours before serving.
-
step 4
For the oat crumble, heat the oven to 190C/fan 170C/gas 5. Mix together all of the ingredients with a pinch of sea salt in a large bowl, then tip the mixture onto a baking tray lined with baking paper. Bake for 30 minutes, stirring every 10 minutes, then cool. The crumble will keep in airtight container at room temperature for up to two weeks.
-
step 5
For the yuzu curd, melt the butter in a pan, then add the sugar and stir until combined. In a separate bowl, whisk together the egg and yuzu juice. Add the yuzu mixture to the butter and sugar, stirring constantly over a medium-low heat for 10-15 minutes or until thickened. Tip into a heatproof container and cool.
-
step 6
Spoon the cooled yuzu curd over the coconut mousses, then sprinkle over the crumble and spoon over the passion fruit pulp and some diced mango.
Check out more of our best mango recipes
Authors
Jessica Carter
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