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Coconut Mousse
A light, but rich & creamy dessert packed in Mason jars for a portable picnic dessert.
Course
Dessert
Cuisine
American, Canadian
Prep Time
15
minutes
minutes
Chill time
4
hours
hours
Total Time
4
hours
hours
15
minutes
minutes
Servings
8
Calories
319
kcal
Author
Colleen Milne
Equipment
Electric Mixer or Stand Mixer
½ pint Mason Jars with Lids
Ingredients
1.5
tablespoon
gelatin powder
1
can full fat coconut milk
14 oz
1.5
cups
whipping cream
33% MF
¼
cup
powdered sugar
4
cups
raspberries
plus extra for topping
Instructions
Pour ¼ cup of 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 ½ pint mason jars with ½ cup raspberries each
Pour mousse into each jar to fill. Top with extra raspberries
Chill in the fridge for at least 4 hours
Serve cold
Notes
After pouring the mousse into the jars, use a butter knife remove any air pockets on the bottom of the jars.
Nutrition
Serving:
1
g
|
Calories:
319
kcal
|
Carbohydrates:
15
g
|
Protein:
4
g
|
Fat:
29
g
|
Saturated Fat:
21
g
|
Cholesterol:
61
mg
|
Sodium:
28
mg
|
Potassium:
256
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
675
IU
|
Vitamin C:
17.4
mg
|
Calcium:
52
mg
|
Iron:
1.2
mg