Coconut Mousse Cake: A Step-by-Step Dessert Recipe with Photos

Continuing the theme of airy, porous fillings for cakes and desserts, today we'd like to offer you a delicious coconut mousse. This simple, step-by-step recipe is guaranteed to please those who love Bounty or Raffaello-flavored cakes and pastries.

Coconut Mousse: A Simple Step-by-Step Recipe

Nutritional value per serving

333.7 kcal

Proteins: 5.3 g
Fats: 26.3 g
Carbohydrates: 18.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 3 hours
Time in the kitchen: 20 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

This delicate, airy coconut mousse, made with white chocolate, can be served as a standalone dessert, garnished with chocolate, various toppings, flaked almonds, or fresh berries. Coconut cream also makes an excellent filling for baked goods, such as buns, donuts, rolls, and éclairs.

Many confectioners prepare a denser coconut mousse with a gelatin base and then use it as a layer for cakes like Coconut, Bounty or RaffaelloAt home, you can make this dessert layer with coconut milk or coconut cream. If you like coconut flakes, feel free to add this ingredient to the finished mousse; the flavor will be even richer and more vibrant.

Today we suggest making coconut mousse for cake and various desserts, the recipe for which calls for the use of white chocolate, as well as classic and coconut cream.

Coconut mousse with cream and chocolate

Delicious Coconut Mousse – A Simple Homemade Cake Recipe

Ingredients

Servings

Cream 35%

140 G
Coconut cream

100 G
White chocolate

40 G
Coconut flakes

to taste
Gelatin

5 G
Water

20 G

Preparation

Step 1

As always, we begin preparing the mousse by preparing the gelatin base. To do this, pour 5 grams of gelatin into 20 grams of water and let it steep for 10-15 minutes.

Step 2

Next, whip the cream until fluffy but soft. It's important not to overwhip the cream, otherwise the water will separate from the fat and ruin the mousse.

If you like sweet desserts, you can add 50 grams of powdered sugar to the cream at this stage. However, the mousse will still be delicious without any additional sugar, as the chocolate adds a sweet note.

Step 3

Place the coconut cream in a deep, microwave-safe bowl and heat until the cream thickens.

Step 4

Add 40 grams of chopped white chocolate to the hot cream and stir until completely dissolved.

Important! Use high-quality chocolate with cocoa butter and no fillers.

Step 5

The melted chocolate can be further blended with an immersion blender to ensure there are no undissolved pieces left.

Step 6

Pour the swollen gelatin in a thin stream into the chocolate-cream base, whisking vigorously.

Step 7

Add the prepared gelatin base immediately to the whipped cream and mix thoroughly with a spatula until a homogeneous mass is formed.

At this stage, you can also add coconut flakes to the mixture to taste.

Step 8

Pour the finished mousse into molds or a pre-prepared ring to form the mousse layer for the cake. Allow the dessert to cool and set in the refrigerator for at least 2 hours. To speed up the process, you can place the layer in the freezer.

Store the finished mousse in the refrigerator. The shelf life of the finished dessert is 72 hours, like any cream containing natural dairy products. You can extend the shelf life by up to a week by storing the cake layer in the freezer.

Once set, this incredibly delicious coconut cream can also be cut into cubes and added to coffee. To create a thick foam and impart a vibrant coconut aroma and flavor to the drink, just 1-2 cubes are enough. The gelatin will melt quickly when in contact with hot coffee, but the foam will be thicker than if you simply froth coconut milk.

A recipe without gelatin is also possible. This variation results in a delicate mousse that's perfect for adding to cocktails. In drinks, the coconut flavor pairs beautifully with berry notes and chia seeds.

We also offer you a video with an even simpler and quicker recipe for making coconut mousse using regular milk and coconut flakes: