Mousse de Côco

Name: Mousse de Côco
Cuisine: Brazilian
Ingredients: ¼ cup cachaça or white rum; ¼ cup cachaça or white rum; 8 large egg whites; Pinch of salt; 1 cup grated fresh coconut (about 1 large coconut); 1 cup grated fresh coconut (about 1 large coconut); 1 envelope unflavored gelatin; Baba de Moça or Passion Fruit Sauce, for serving; Baba de Moça or Passion Fruit Sauce, for serving; 1 teaspoon or more sweet almond, canola, or neutral vegetable oil; 1 teaspoon or more sweet almond, canola, or neutral vegetable oil; 1 teaspoon or more sweet almond, canola, or neutral vegetable oil; 1¾ cups fresh or canned unsweetened coconut milk; 1¾ cups fresh or canned unsweetened coconut milk; 1 cup sugar

Coconut Mousse

Preparation info

Serves
10

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Though packaged coconut can be substituted for fresh in many recipes in this book, the moist texture of fresh coconut is necessary to produce this excellent dessert. I’ve tried the packaged and it isn’t worth the effort.

Ingredients

1 cup grated fresh coconut (about 1 large coconut)
1 envelope unflavored gelatin

Americas
Brazil
Rio de Janeiro
Dessert

Method

Place 1 cup of coconut meat in the bowl of a food processor with the metal blade. Pulse on and off for a minute or two until the meat is uniformly chopped, then continue to pulse until finely grated. Reserve.

In a small saucepan, sprinkle the gelatin over the liquor and place over low heat until the gelatin dissolves. Set aside.

In the bowl of an electric mixer, beat the egg whi