Coconut Mousse
This old-fashioned coconut mousse is light, creamy, and full of that toasted coconut flavor that makes every bite feel a little special. When I make it, I love how simple it is to pull together, but it still feels like something you’d serve to guests. It’s the kind of chilled dessert that’s perfect when you want something sweet without feeling too heavy.
Servings 10
Ingredients
- 2 Egg Whites
- 2 Cups Whipping Cream
- 1 Cup Sugar
- Dash Salt
- ⅛ teaspoon Almond Extract
- ½ teaspoon Vanilla
- 2 Cups Shredded Coconut Toasted
Instructions
- 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
Notes
Helpful Tips
- Make sure your bowl and beaters are clean – Any grease can keep the egg whites from whipping up properly, so start with everything squeaky clean.
- Beat to stiff peaks, but don’t overdo it – You want the egg whites and cream to hold their shape, but if they get grainy, they’ve gone too far.
- Add the sugar gradually – This helps it dissolve smoothly and keeps the mixture from deflating.
- Fold gently, not stir – Use a light hand when combining everything so you don’t lose that airy texture you worked to create.
- Toast the coconut ahead of time – Let it cool completely before folding it in so it doesn’t melt or weigh down the mixture.
- Give it enough time to freeze – It should be firm but still soft enough to scoop, so don’t rush the chilling time.