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Coconut Pineapple Mousse Recipe
|Unflavored gelatin||2 Tablespoon|
|Pineapple juice||1 1⁄2 Cup (24 tbs) (Hot)|
|Sugar||1⁄2 Cup (8 tbs)|
|Almond extract||2 Teaspoon|
|Moist shredded coconut||2 Cup (32 tbs) (1 Cup, For Top)|
|Pineapple juice||1⁄2 Cup (8 tbs) (Cold)|
|Lemon juice||3 Tablespoon|
|Cream||1 Cup (16 tbs)|
|Whipped cream||1 Cup (16 tbs)|
Calories 383 Calories from Fat 157
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 13.6 g68%
Trans Fat 0 g
Cholesterol 43.5 mg
Sodium 255.9 mg10.7%
Total Carbohydrates 48 g16.1%
Dietary Fiber 1.9 g7.8%
Sugars 32.1 g
Protein 5 g10.3%
Vitamin A 1.1% Vitamin C 51%
Calcium 9.2% Iron 4%
*Based on a 2000 Calorie diet
Add salt and sugar; cool to lukewarm.
Add cream, lemon juice, almond extract and 1 c.coconut.
Cool to consistency of white of egg.
Carefully fold in the whipped cream, turning with broad spatula until evenly blended.
Chill 4 hours.
Unmold on large platter and sprinkle top generously with moist coconut.
Fill center of mold with fruits in season -strawberries, raspberries or blueberries, or tinted chunks of pineapple may be used.
Can be used as salad or dessert.
Serves 8 to 10.