Heavenly Coconut Mousse
A silky coconut gel stabilised with carrageenan, then aerated into a light siphon mousse and served in coconut shells.
⏱️ Prep: 15 min🍳 Cook: 5 min
Nutrition
per per 300 g portion280
Calories
2g
Protein
30g
Carbs
18g
Fat
Ingredients
| 400 g | Coconut milk |
| 200 g | Powdered sugar |
| 1.5 g | Salt (pinch) |
| 3 g | Kappa carrageenan |
| 1.8 g | Iota carrageenan |
Instructions
- Combine the coconut milk, powdered sugar, salt and both carrageenans in a saucepan; bring to a simmer while whisking constantly.
- Simmer for 3 minutes, then pour the liquid into a container and let it set.
- Once set, stir the coconut gel into a smooth, silky purée.
- Transfer the purée to a cream whipper and charge with nitrous oxide (N2O).
- Dispense the finished mousse from the whipper when ready to serve. We served it in empty coconut shells.