Brazilian Tropical Delight – Coconut Mousse in Passion Fruit Bowls

Allergens

Eggs, Nuts

Ingredients

• 1. Fresh coconut milk, 2. Egg yolks, 3. Sugar, 4. Passion fruit, 5. Vanilla extract, 6. Gelatin, 7. Almonds, 8. Pineapple

Instructions

1. Combine the coconut milk and sugar in a saucepan and heat until sugar dissolves.
2. Separate egg yolks and whisk into the mixture. Cook over low heat, stirring constantly, until thickened.
3. Add vanilla extract and let cool slightly.
4. In a separate bowl, combine gelatin and a small amount of water let sit for a few minutes to soften.
5. Heat the gelatin in the microwave for about 10 15 seconds, stirring until completely dissolved.
6. Add the dissolved gelatin to the cooled custard mixture, stir well and allow to cool to room temperature.
7. Whip the coconut cream separately until light and fluffy.
8. Fold the whipped cream into the custard mixture gently.
9. Slice the passion fruits in half and scoop out the pulp into the bottom of each bowl, set aside.
10. Crush almonds and pineapple to make a crunchy topping.
11. Fill the passion fruit bowls with the coconut mousse and sprinkle with almond pineapple topping.

Chef’s Insight

This dessert is perfect for brunch or a light lunch in Brazilian style.

Notes

This dessert can also be prepared ahead of time.