Coconut Passion Mousse
Passion Fruit. It’s one of my newer obsessions. I’m not sure if it’s because it’s not a run-of-the-mill flavor, or if it’s just because it’s so fucking good, but either way, I’m here for it.
It’s not often that I host a dinner party, but when I do, I go all out – themed menu and all. Believe it or not, even I can’t eat Italian/Italian-American cuisine every day. Wanting to do something different, I went for a Cuban-themed feast. (I think Staten Island’s lack of restaurant diversity also has something to do with me having to cook certain cuisines at home.) The sides and main were a given: stewed beans, garlic infused rice and ropa vieja, but I needed a dessert. This is what I came up with and it was a crowd pleaser.
Depending on where you live, getting your hands on some high-quality passion fruit puree can be a project, but it’s worth sourcing!
Coconut Passion Mousse
Ingredients
- 2 teaspoons gelatin
- 1 cup passion fruit puree, divided
- ⅔ cup sugar
- ¾ cup cream of coconut
- 1 teaspoon Mexican vanilla extract
- 2 cups heavy whipping cream
- Toasted coconut, for serving
- Micro cilantro, for serving
- Edible flowers, for serving
Instructions
- In a small bowl, mix the gelatin with 2 tablespoons of cool water; allow to set.
- In a small saucepan, combine ¾ cup of the passion fruit puree, the sugar and the gelatin mixture; cook over medium heat, stirring frequently, until the sugar and gelatin are dissolved.
- Remove from the heat and pour the mixture into a large bowl.
- Add the remaining passion fruit puree, cream of coconut and vanilla.
- Cool to room temperature, about 15 minutes.
- Meanwhile, whip the cream to medium peaks. Fold the cream into the passion fruit mixture with a whisk until fully incorporated.
- Pour the mixture into 8 ramekins. Refrigerate at least 4 hours before serving.
- Garnish with toasted coconut, micro cilantro and edible flowers.
Notes
Passion fruit can be pricey and hard to find. You can substitute with any other tropical fruit juice, preferably with no added sugar.