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Coconut MousseTheWorldWideGourmet.com

Flavors of the Seychelles

Total time: 15 to 30 min

Preparation time: a few minutes
Cooking time: a few minutes
Refrigeration time: at least 2 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:225.3 kcal

Proteins:5.7 g

Fats:21.2 g

Carbohydrate:5.4 g

Fibers:2 g

Sugar:2.7 g

Cholesterol:149.5 mg

Sodium:59.7 mg

Calcium:32.6 mg

Energy:287 kcal

Proteins:7.3 g

Fats:27 g

Carbohydrate:6.9 g

Fibers:2.5 g

Sugar:3.5 g

Cholesterol:190.5 mg

Sodium:76.1 mg

Calcium:41.5 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

50

g

dry grated coconut

50

g

icing sugar

3

eggs

250

ml

milk or coconut milk

2.5

ml

cornstarch

1

sheet of gelatin

METHOD

  1. Boil the coconut with the milk - watch carefully so that it doesn't boil over. Cool to lukewarm.
  2. Dissolve the gelatin in the lukewarm milk.
  3. In a bowl, combine the egg yolks and cornstarch.
  4. Pour the warm milk over the egg yolks. Mix well. Let cool.
  5. In a bowl, whip the egg whites and icing sugar to stiff peaks. Fold gently into mixture (4).
  6. Pour into 4 individual serving dishes and refrigerate.


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