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Step back in time to the golden era of mid-century America, where the kitchen was the heart of the home, and desserts held a special place in family gatherings. In this delightful journey through the culinary archives, we bring you a timeless gem from the 1950s—a recipe for Easy Coconut Mousse that exudes the charm and simplicity of that era. The 1950s were a time of innovation and convenience in the kitchen, and this dessert perfectly captures the spirit of those times. With just a handful of readily available ingredients, this coconut mousse is a testament to the creativity of homemakers who knew how to make the most of what they had.
This dessert is not only a sweet delight but also a taste of nostalgia, as it harkens back to a simpler period when families gathered around the dining table to share a comforting and homemade treat. Whether you’re a fan of vintage cooking or simply looking for a dessert that’s both easy and delicious, this 1950s Easy Coconut Mousse is a perfect choice, bringing the warmth and flavor of a bygone era to your modern kitchen.
- Egg Whites
- Whipping Cream
- Almond Extract
- Shredded Coconut
Equipment You May Need
- Measuring Cups and Spoons
- Mixing Bowl
- Wooden Spoon
- Dessert Dishes
Frequently Asked Questions
Can I use fresh coconut for this recipe, or should I stick to shredded coconut? While you can use fresh coconut, shredded coconut is traditionally used in this 1950s recipe for convenience and shelf stability. If you choose to use fresh coconut, make sure to grate it finely and adjust the quantities accordingly.
Can I make coconut mousse in advance? Yes, coconut mousse can be made in advance. It’s actually recommended to allow it to chill in the refrigerator for several hours or overnight before serving, as this enhances the flavors and texture.
Can I make this recipe in advance for a party? Yes, you can prepare this coconut mousse a day or two ahead of your party. Just ensure it’s well-covered in the refrigerator to prevent any odors from affecting its flavor.
How long does coconut mousse last in the refrigerator? Coconut mousse can last in the refrigerator for up to 3-4 days when stored in an airtight container.
Can I freeze coconut mousse? While it’s not recommended to freeze coconut mousse, as it can alter the texture, it can be done if necessary. Just be aware that it might not have the same creamy consistency after thawing.
Substitutions and Variations
Flavor Extracts: Add a variety of extracts to enhance the flavor. Vanilla extract is a classic choice, but you can also experiment with almond, coconut, rum, or citrus extracts for different flavors.
Spices: Add a pinch of spices like cinnamon, nutmeg, or cardamom to create a spiced coconut mousse with a warm and aromatic profile.
Chocolate: For chocolate lovers, melt some dark or white chocolate and fold it into the mousse for a delightful coconut-chocolate fusion.
Nuts: Consider incorporating finely ground nuts like almonds, cashews, or macadamia nuts for added texture and flavor.
Layered Desserts: Create layered desserts by alternating coconut mousse with other components like cake, fruit compote, or chocolate ganache for a visually appealing and multi-textured treat.
Toppings: Experiment with different toppings such as shaved coconut, crushed nuts, fresh fruit, or a drizzle of caramel or berry sauce to add extra flair to your coconut mousse.
Other Recipes You May Enjoy
If you like this recipe, you might also like my Old Fashioned Coconut Cream Pie or my Chocolate Macaroon Pie. Another coconut recipe you may want to try is my Corn Flake Macaroons. Coconut Cookies are also delicious. No matter what you decide to make, you will have an amazing sweet treat.
- 2 Egg Whites
- 2 Cups Whipping Cream
- 1 Cup Sugar
- Dash Salt
- ⅛ teaspoon Almond Extract
- ½ teaspoon Vanilla
- 2 Cups Shredded Coconut Toasted
- Beat egg whites and whipping cream until stiff.
- Gradually add sugar and beat until blended.
- Fold in salt, almond, vanilla, and toasted coconut.
- Spoon into 1½ quart container, individual dessert dishes, or small paper cups.
- Place in freezer.
- Freeze until firm, about 2-3 hours.
- Yield: 10-12 servings
Adapted from The General Foods Kitchens Cookbook
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