Coconut Mousse with Caramelized Coconut Flower
A dreamy tropical dessert featuring a silky-smooth coconut mousse crowned with a gorgeous caramelized coconut flower. Simple enough for a weeknight yet elegant enough for any dinner party.
🛒 Ingredients
6 servings
- 1 can sweetened condensed milk (14 oz / 395 g)
- 1 can heavy cream (7 oz / 200 g)
- 1¾ cups whole milk
- 1 packet unflavored gelatin powder (½ oz / 12 g)
- ½ cup desiccated shredded coconut
- 1 medium fresh coconut
- 1 cup granulated white sugar
- ½ cup water
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Directions
- 1
Add the condensed milk, heavy cream, shredded coconut and milk to a blender. Blend on high speed for 2 minutes until completely smooth and frothy.
- 2
Dissolve the gelatin according to package instructions. With the blender running on the lowest setting, pour in the dissolved gelatin in a steady stream and blend briefly just until combined.
- 3
Pour the mousse into individual serving glasses and refrigerate for at least 6 hours until fully set.
- 4
Crack open the fresh coconut, remove the flesh and use a vegetable peeler to slice it into thin ribbons. In a saucepan, combine sugar and water over low heat to form a light syrup. Add the coconut ribbons and simmer until translucent and faintly golden. Pull from the heat before the syrup thickens.
- 5
Butter a small tray and arrange the coconut ribbons into flower shapes, layering the strips like petals. Gently place a coconut flower on top of each chilled mousse and refrigerate for another 30 minutes before serving.
💡 Chef's Tip
Swap heavy cream for coconut cream for a more intense tropical flavour. Keep a close eye on the syrup — if it reduces too far the coconut ribbons will crystallize as they cool.
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