Brazilian Coconut and Passion Fruit Mousse

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, sprinkle 1 tablespoon of unflavored gelatin powder over 1/4 cup of cold water and let it bloom for 5 minutes.

2. 2

   Gently heat the bloomed gelatin in a microwave for 15 seconds or over a double boiler until fully dissolved and clear, then set it aside to cool slightly.

3. 3

   In a blender, combine 400 ml of full-fat coconut milk, 395 g of sweetened condensed milk, and the slightly cooled dissolved gelatin, blending until smooth.

4. 4

   Pour the mixture into a large bowl and refrigerate for 30 minutes, or until it begins to slightly thicken.

5. 5

   Gently fold in 1/2 cup of fresh passion fruit pulp, along with 1 tablespoon of granulated sugar if desired for extra sweetness, into the partially set coconut mixture until just combined.

6. 6

   Divide the mousse into 4 individual serving glasses or a large dessert bowl, then chill in the refrigerator for at least 3 hours or until completely set.

7. 7

   Before serving, garnish each portion with 2 tablespoons of shredded coconut.