Brazilian Coconut Mousse with Passion Fruit Sauce

Allergens

Eggs, Coconut

Ingredients

• 1 1/2 cups unsweetened shredded coconut 3 large egg yolks 1 (14 oz) can full
• fat coconut milk 1/2 cup granulated sugar substitute 2 tsp vanilla extract 2 tbsp unflavored gelatin powder 6 tbsp cold water 3 large egg whites 1/4 tsp salt 2 cups passion fruit sauce (store
• bought or homemade)

Instructions

1. In a saucepan, combine the coconut milk, vanilla extract, and sugar substitute over medium heat. Stir until the sugar substitute has dissolved.
2. In a small bowl, whisk together gelatin and cold water until smooth. Add to the saucepan and stir until fully combined. Cook, without boiling, for 5 7 minutes or until the mixture thickens slightly.
3. Remove the saucepan from heat and stir in the shredded coconut. Allow it to cool for about 10 minutes.
4. In a separate bowl, whisk egg yolks. Gradually add about 1/2 cup of the warm coconut mixture into the eggs, whisking constantly. This will temper the eggs and prevent them from scrambling.
5. Add the tempered egg yolks back into the saucepan with the rest of the coconut mixture, whisking to combine. Return to heat and cook for 2 3 minutes longer until slightly thickened. Remove from heat and let it cool.
6. In another bowl, beat the egg whites and salt together until stiff peaks form. Gently fold the beaten egg whites into the cooled coconut mixture until fully combined.
7. Transfer the mousse into individual glasses or cups and refrigerate for at least 4 hours or overnight.
8. To serve, top each glass with warm passion fruit sauce and enjoy your Brazilian Coconut Mousse with Passion Fruit Sauce.

Chef’s Insight

This dessert is not only keto-friendly but also gluten-free and low in carbs, making it perfect for various dietary needs.

Notes

[To be added]