Brazilian Frozen Coconut Tres Leches Mousse

Allergens

Milk, Coconut

Ingredients

• 1 cup heavy cream 1 can (13.5 oz) coconut milk 1 can (14 oz) sweetened condensed milk 1/2 cup whole milk 1 tsp vanilla extract 8 oz white chocolate, chopped 1 1/2 cups unsweetened shredded coconut, toasted 1 cup cold heavy cream 4 tbsp confectioners' sugar

Instructions

1. In a medium saucepan, combine the heavy cream and coconut milk. Heat over medium heat until just simmering. Remove from heat and whisk in the sweetened condensed milk and whole milk. Stir in vanilla extract.
2. Place the chopped white chocolate in a large heatproof bowl. Pour the warm milk mixture over the chocolate, letting it sit for a moment to melt before gently stirring until smooth. Let cool to room temperature.
3. In a separate bowl, whip together 1 cup of cold heavy cream and confectioners' sugar until firm peaks form. Gently fold half of this whipped cream into the white chocolate mixture until combined. Fold in the remaining whipped cream.
4. Divide the mousse equally among two serving glasses or dessert dishes, topping each with an equal amount of toasted coconut. Cover and refrigerate for at least 4 hours or overnight.

Chef’s Insight

Allow the mousse to sit at room temperature for a few minutes before serving to ensure optimal flavor and texture.

Notes

This recipe can be easily scaled up or down to accommodate the number of servings desired.