Brazilian Coconut Caipirinha Mousse

Allergens

None

Ingredients

• 1 cup caster sugar 2 limes 3 oz. Cachaça (Brazilian rum) 2 cups coconut milk 2 tsp agar
• agar powder 1/4 cup water

Instructions

1. In a bowl, combine sugar and lime zest. Squeeze the limes to extract their juice.
2. Add lime juice, cachaça, and 1 cup of coconut milk into a cocktail shaker with ice. Shake vigorously.
3. In a small saucepan, mix agar agar powder with water. Stir until dissolved.
4. Heat the agar mixture over low heat, add remaining coconut milk and the strained sugar lime juice mixture.
5. Continue heating gently, stirring constantly, until the agar has fully set. Remove from heat and let cool.
6. Gently mix the cooled liquid with the shaken caipirinha mixture.
7. Pour into individual cups or bowls and refrigerate for 4 hours or until set.

Chef’s Insight

The harmony of sweet, tangy, and spicy flavors creates a multi-dimensional experience that captures the essence of Brazil.

Notes

The use of agar-agar instead of gelatin makes this dessert suitable for vegans and those with dietary restrictions.