Tropical Dreamscape Coconut Mousse

Allergens

Dairy, Soy

Ingredients

• 1 cup coconut cream
• 3.5 oz white chocolate, finely chopped
• 2 tbsp guava paste, cut into small cubes
• 4 passion fruits
• 2 limes
• 1 cup heavy whipping cream

Instructions

1. In a saucepan over low heat, gently melt the white chocolate, stirring occasionally until fully melted and smooth. Remove from heat and let cool to room temperature.
2. In a separate bowl, whip the coconut cream with an electric mixer on high speed until it forms soft peaks. Gradually fold in the cooled white chocolate, mixing until well combined.
3. Add the juice of 3 passion fruits and 1 lime into the coconut white chocolate mixture, whisking gently to incorporate.
4. In a separate bowl, whip the heavy cream with an electric mixer on high speed until it forms soft peaks. Gradually fold the whipped cream into the coconut mousse mixture.
5. Divide the mousse into two individual serving glasses and top each with a cube of guava paste, allowing the flavors to marry as they rest in the fridge for 30 minutes before serving.

Chef’s Insight

The perfect balance of sweet, tangy, and creamy flavors will transport you to the tropics with every bite.

Notes

Be sure to use high-quality coconut cream for the best results.