Servings: 6-8 | Preparation time: 20 minutes + Chill Time | Cooking time: 10 minutes
Ingredients
- 4 cups grated coconut
- 2 cups hot water
- 1 tbsp unflavoured gelatin (or 1 standard envelope, about 7g)
- ¾ cup water (for blooming gelatin)
- 1 can Cool Runnings evaporated milk (15 oz)
- 1 can of Cool Runnings condensed milk (14 oz)
- 1 tsp Cool Runnings vanilla flavouring
Directions
1. In a bowl, pour hot water over the grated coconut. Let cool slightly, then extract the coconut milk by squeezing through a clean cloth or using a fine mesh sieve. You should get about 1½ to 2 cups of coconut milk. Set aside.
2. In a small bowl, bloom the gelatin by sprinkling it over ¾ cup of cold water. Let it sit for 5 minutes.
3. Place the bowl with the bloomed gelatin over a pot of simmering water (double boiler method). Stir gently until the gelatin fully dissolves, about 5 to 7 minutes.
4. In a large mixing bowl, combine the coconut milk, dissolved gelatin, evaporated milk, vanilla extract, and sweeten to taste with condensed milk. Stir until smooth and fully blended.
5. Pour the mixture into a glass dish or silicone mould. Cover and refrigerate for at least 4 hours, or until set.
6. Once firm, slice and serve chilled. Optional: top with toasted coconut, lime zest, or fresh fruit.
Coconut Mousse Recipe Card
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