Coconut Mousse

Preparation info

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By Brent Savage

Published 2010

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  • sheets gelatine, titanium strength
  • 150 ml (5 fl oz) fresh young coconut juice
  • 150 ml (5 fl oz) Kara coconut cream
  • 200 ml (7 fl oz) sugar syrup


Soak the gelatine in cold water for 5 minutes or until softened.

Place the coconut juice in a saucepan and bring to the boil. Squeeze out the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved. Add the coconut cream and sugar syrup and stir until combined. Remove from the heat, pour into a plastic 15 × 10 cm (6 × 4 inch) container and refrigerate for 2 hours or until firmly set.

Place the mixture in the bowl of an electric mixer and whisk on medium–high speed for 10 minutes or until doubled in volume. Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and refrigerate until ready to serve.

This can be made 1 day in advance.