Coconut mousse

Latin Recipe

Sweets

Dessert

Easy

35'

This coconut mousse combines Goya coconut milk, cream cheese and a crunchy cracker base for an irresistible texture. Garnished with shredded coconut, chopped pistachios and condensed milk, it is ideal for special occasions or for a sweet treat without the fuss.

Ingredients Preparation Share

Ingredients

Necessary

200 ml of Coconut milk can
50 g of Shredded coconut
300 ml of whipping cream
75 g of sugar
5 sheets of gelatin
125 g cheese spread
80 g of butter
200 g of María cookies

To decorate

1 handful raw pistachios
100 g of Condensed milk
2 tablespoons of Shredded coconut
6 units raspberries

Preparation

Crush the cookies and mix them with the melted butter to form a paste.
Line the bottom of a baking pan with baking paper and cover it with the cookie dough, flattening it well. Set aside in the refrigerator.
Slightly heat the Goya Coconut Milk and, out of the heat, add the grated coconut. Set aside.
Let the gelatin leaves soak in cold water. Meanwhile, work the cheese with a wooden spoon to soften it.
Whip the cream until it begins to thicken, add the sugar and finish whipping. Mix it with the cheese until a homogeneous mixture is obtained.
Drain the gelatine leaves and dissolve them in the warm coconut milk, stirring well so that there are no lumps.
Add the coconut mixture to the cream and cheese mixture, little by little and mixing with encircling movements to maintain aeration.
Pour the mixture into the prepared mold and store the cake in the refrigerator for 6-8 hours to set well.
Before serving, sprinkle the cake with grated coconut, decorate with chopped pistachios and condensed milk.