Coconut Mousse Parfait Food

COCONUT MOUSSE

Steps:

• Pour the cold water into a small bowl. Sprinkle the gelatin into the cold water. Set aside, let sit for about 5 minutes.
• In a small saucepan heat the coconut milk, cream of coconut and pinch of salt. Heat until just warm, not bubbling.
• Add the gelatin to the warmed coconut milk and stir until all the gelatin is dissolved. Set aside and allow to cool to room temperature.
• In a medium size mixing bowl pour the heavy whipping cream and add the white sugar. Mix over medium speed until whipped cream is light and fluffy and soft peaks are forming.
• Carefully add the cooled coconut mixture to the whipped cream and stir until combined.
• Pour the mixture into small containers or jars. Seal and place in refrigerator. Allow to cool and set for at least 4 hours.
• Top with additional whipped cream and any other toppings desired. Pictured is chocolate, strawberries, and sugared lime zest (lime zest coated in white sugar).

BROWNIE COCONUT RASPBERRY MOUSSE PARFAITS

Steps:

• To rim: Melt 1/2 oz baking chips in your microwave for 20 second intervals, stirring between each interval, until melted.
• Pour the melted chocolate on a small plate and pour 3 Tbsp sweetened coconut flakes on a separate small plate.
• Dip 2 large parfait glasses, rim side down, in the chocolate and then followed by the coconut. Let chill in the refrigerator until hardened and ready to assemble.
• Melt the 1/2 cup baking chips using the same method as the rimming.
• Pour the melted chocolate, avocado, 1/2 cup raspberries, sugar, vanilla extract and vanilla almond milk into a small food processor. Process until completely smooth and well combined.
• Take the chilled glasses out of the fridge and spoon 1/4 of the mousse into each glass.
• Top each layer of mousse with 2/3 cups of fresh raspberries.
• Follow the raspberries with 1/2 cup of brownie chunks per glass.
• Sprinkle 2 Tbsp of coconut over the brownie chunks per glass.
• Finish by dividing the remaining mousse and, finally, the remaining brownie chunks.
• Devour!

CHOCOLATE-MOUSSE PARFAITS

Steps:

• Whisk together eggs and sugar in a heatproof bowl set over (but not in) a pot of simmering water until doubled in volume and a thermometer registers 160 degrees (6 to 8 minutes). Remove from heat. Add chocolate, cocoa, espresso powder, and salt. Stir in butter until melted. Let cool slightly.
• Meanwhile, whip cream to stiff peaks. Stir one-third of whipped cream into chocolate mixture until lightened, then fold in remaining whipped cream. Divide half of mousse between two glasses; sprinkle with crushed cookies. Top with remaining mousse and refrigerate until set, at least 1 hour and up to 1 day. To serve, top with lightly whipped cream and more cookie crumbs.

COCONUT MOUSSE

Steps:

• Pour 3/4 of the puree into a small bowl and sprinkle the gelatin over the surface to soften. In a small saucepan, heat the remaining 1/2 cup of puree and the sugar over low heat until the sugar dissolves. Stir the puree and gelatin into the warm puree and stir to dissolve the gelatin. If lumps remain, put the pan over low heat and stir just until the lumps dissolve. Pour the mixture through a fine-mesh strainer into a large bowl. Let the mixture cool to room temperature. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium peaks. Fold one-third of it into the coconut mixture. Fold in the remaining whipped cream until no streaks remain. Pour the mousse into a bowl (or ramekins) and store in the refrigerator for up to 3 days.

COCONUT MOUSSE PARFAIT

Steps:

• Wisk salt, sugar and cornstarch in a bowl.
• Wisk in eggs and vanilla with salt, sugar & cornstarch.
• Heat Coconut Milk just to a boil in a heavy saucepan.
• Wisk 1/2 cup Coconut Milk to egg mixture & mix well. Add the rest of the hot coconut milk in 1/2 cup aliquots & whisk well.
• Place mixture back into saucepan. Bring to a boil over medium heat.
• Cook for 2 minutes stirring constantly.
• Remove from heat & wisk in cold butter.
• Pour into a bowl. Cover with plastic wrap.
• Refrigerate until well chilled, about 2 hours.
• Whip the cream until firm peaks are formed.
• Gently fold in whipped cream.
• Spoon into parfait glasses, layering with fruit.
• optional: garnish with toasted coconut.