Coconut Mousse (Eggless and Gelatinfree)

Indulge in the tropical essence of coconut with the creamy and delicious coconut milk mousse. A perfect crowd pleasing dessert, it's eggless, gluten-free, gelatine-free, and made with just 4 main ingredients.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 295kcal

Author: Geetha

Equipment

1 Mixing Bowl
1 Saucepan
1 Spoon
1 Electric Whisk
1 Hand Whisk
Serving Glasses/Jars

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

For Coconut Milk Layer

1 Teaspoon Agar Agar
¼ Cup Water
400 ml (or) 1.5 Cups Full Fat Coconut Milk
60 gms (or) ¼ Cup Sugar adjust to taste

For Cream Layer

60 gms (or) ¼ Cup Sugar adjust to taste
300 ml (or) 1¼ Cup Double Cream/Heavy Cream

For Garnish

5-6 Fresh Blueberries optional
5-6 Fresh Raspberries optional
1 Tablespoon Toasted Shredded Coconut optional
1 Teaspoon Chocolate Shavings optional

Get Recipe Ingredients

Instructions

For Coconut Layer

In a saucepan, add agar agar and water. Whisk well until well combined.
1 Teaspoon Agar Agar, ¼ Cup Water
Place the saucepan on the stovetop and heat the mixture over medium heat just for a minute or until agar agar completely dissolves stirring continuously.
Now add coconut milk, sugar and stir well. Heat it just until it's warm but do not bring it to a boil.
400 ml (or) 1.5 Cups Full Fat Coconut Milk, 60 gms (or) ¼ Cup Sugar
Switch the heat off and let it cool a little.
Now fill half of each serving glass or pudding jar with coconut mixture.
Set them aside for at least an hour for the coconut mixture to set.
After an hour, in a mixing bowl, whip the heavy cream and sugar until stiff peaks form. This will add lightness and creaminess to the mousse.
300 ml (or) 1¼ Cup Double Cream/Heavy Cream, 60 gms (or) ¼ Cup Sugar
Now take the glasses/jars with the coconut milk mixture and fill the jar with the whipped cream.
Place them in the refrigerator to set for at least 4 hours or overnight.
Garnish coconut milk mousse with toasted shredded coconut and fresh raspberries or blueberries or shredded chocolate for added texture and visual appeal
5-6 Fresh Blueberries, 5-6 Fresh Raspberries, 1 Tablespoon Toasted Shredded Coconut, 1 Teaspoon Chocolate Shavings
Once the coconut mousse has set, it's ready to be served. Enjoy the light and creamy coconut flavour!

Notes

Coconut Milk: Full-fat coconut milk provides a rich and creamy texture. Make sure to shake the can well before combining it with agar agar mixture.

Agar Agar: Do not add agar agar to boiling water as it clumps up quickly and makes it impossible to dissolve. Ensure to combine it well in cold water first and then bring it to a boil.

Stir Continuously: Make sure to stir constantly so that agar agar doesn't settle and create a layer at the base of the pot.

Test Agar Agar: To ensure agar agar powder is dissolved, pour out a spoonful of liquid and check for any small grainy particles. If the spoon is clear, it's completely dissolved. If you notice any small grainy particles, let it boil for another minute or two.

Dissolve Agar Agar: Ensure the agar agar is completely dissolved in water before adding coconut milk. This step guarantees that the mousse has the right texture and consistency.

Avoid Boiling Coconut Milk: Gently heat the coconut milk until it becomes warm.

Cool the Coconut Mixture: Wait until the coconut milk and agar agar mixture cools to room temperature before placing it in the fridge.

Whip Cream to Stiff Peaks: Whip the heavy cream to stiff peaks. This helps create a light and airy texture in the mousse. Be careful not to over-whip.

Chill Adequately: Allow the coconut mousse to set in the refrigerator for at least 4 hours, or preferably overnight. This ensures the mousse to firm and set well.

Serve Chilled: Coconut mousse tastes best when served chilled.

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