Coconut Rum Mousse with Toasted Coconut Flakes

Allergens

None

Ingredients

• 1. Coconut milk (full
• fat), 1 can 2. Heavy cream, 1 cup 3. Dark rum, 4 tablespoons 4. Stevia or Erythritol, 3/4 cup 5. Vanilla extract, 1 teaspoon 6. Unsweetened cocoa powder, 1/4 cup 7. Coconut flakes, 1/2 cup 8. Pinch of salt

Instructions

1. In a mixing bowl, combine coconut milk, heavy cream, stevia or Erythritol, dark rum, vanilla extract, and a pinch of salt. Whisk well.
2. In a separate saucepan, gently heat the mixture until it starts to steam but not boil. Remove from heat and allow to cool slightly.
3. Add cocoa powder to the custard mixture, whisking continuously until fully incorporated.
4. Chill the custard in the refrigerator for at least 2 hours or until it thickens.
5. Once the custard has set, whip it with an electric mixer until soft peaks form.
6. Toast the coconut flakes in a dry pan over low heat until golden brown.
7. Spoon the whipped mousse into individual glasses or dessert dishes and top with toasted coconut flakes.
8. Serve immediately for an indulgent Caribbean treat.

Chef’s Insight

This dessert is perfect for a summer gathering or a tropical-themed party.

Notes

This dessert is a delightful balance of rich and creamy textures, with the warmth of rum and sweetness of coconut.