Coconut Mousse is a light and airy dessert, not too sweet, and full of creamy, coconut flavour. Light and rich at the same time, it will be sure to please everyone.
What is a Mousse?
Mousse, in French, means, foam, or froth. These light, airy desserts are usually based on whipped cream or egg whites. Gelatin, as in this recipe, is often used to give the mousse firmness.
Although mousses might seem fancy, they are very simple to make and contain just a few ingredients.
Ways to Eat Mousse
You can use a mousse filling in a cake, tart, or pie. However, for this recipe, we are simply dressing them up with fresh raspberries, and you can use any fruit. Strawberries, blueberries, blackberries, and of course, the tropical tastes of mango or pineapple would be perfect.
Happy Canada Day!
I’m using the raspberries because I wanted a red & white dessert to celebrate Canada Day which is on July 1st. My friends in the USA can also add blueberries for a 4th of July red, white and blue dessert.
Mason Jar Desserts
I love using 1/2 pint mason jars for desserts. These individual coconut mousse with raspberries are perfect for taking on picnics. Just twist the lids on, and tuck the jars into your cooler. They are a perfect ending to a picnic meal. Just be sure to remember to pack the spoons. (Speaking from experience, here)
Tips for Making Mousse
- Use only full fat coconut milk, not “light”, which is basically just regular coconut milk with water added.
- Bloom the gelatin in water 5 minutes before incorporating.
- Use chilled cream and use a chilled metal bowl and beaters for whipping. (Get more tips for perfect whipping cream here).
- Incorporating air is the key to a fluffy, airy mousse, so whipping the cream to soft peaks is ideal. Over whipped cream can separate into butter.
- Use powdered (icing) sugar to avoid graininess from granulated sugar.
- Chill your finished mousse in the fridge for at least 4 hours before serving.
Love Summer Fruit Desserts Like this Coconut Mousse?
How to Make Coconut Mousse
A light, but rich & creamy dessert packed in Mason jars for a portable picnic dessert.
- 1/4 cup cold water
- 1.5 tbsp gelatin powder
- 1 can full fat coconut milk 14 oz
- 1.5 cups whipping cream 33% MF
- 1/4 cup powdered sugar
- 4 cups raspberries plus extra for topping
pour the cold water into a small bowl
sprinkle the powdered gelatin over the water and set aside for at least 5 minutes
In a small saucepan, whisk together the contents of the can of coconut milk to blend the milk and the coconut creme that's at the top of the can.
heat the coconut milk gently until warm.
Remove from heat and whisk the gelatin into the warm coconut milk until gelatin is dissolved
Set aside to cool completely
In a mixing bowl, combine the whipping cream and sugar
Mix at medium speed until soft peaks are formed.
At low speed, combine the coconut milk into the whipping cream until well combined.
Fill 8 1/2 pint mason jars with 1/2 cup raspberries each
Pour mousse into each jar to fill. Top with extra raspberries
Chill in the fridge for at least 4 hours
After pouring the mousse into the jars, use a butter knife remove any air pockets on the bottom of the jars.