Serves 6
80 min
Coconut Mascarpone Mousse
Recipe GLPR12d3d06b543e76
A light and creamy dessert combining whipped heavy cream with rich mascarpone cheese, infused with tropical coconut flavors. Topped with fresh berries, this elegant mousse is perfect for a sophisticated ending to any meal.
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Ingredients
1 cup heavy cream, cold
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 tub (225g) mascarpone cheese, room temperature
½ cup coconut milk
1 teaspoon coconut extract
1-2 tablespoons coconut rum, optional
½ cup blueberries
1 cup strawberries, chopped
Directions
In a medium bowl, add the cold heavy cream. Using an electric mixer on medium-high speed, beat the cream until it begins to thicken. Add the powdered sugar and vanilla extract, then continue beating for 3-4 minutes until stiff peaks form. Transfer the whipped cream to a small bowl and refrigerate while preparing the next step.
In a separate medium bowl, add the room-temperature mascarpone cheese. Using the electric mixer on low speed, gently beat the mascarpone with the coconut milk, coconut extract, and coconut rum if using, just until the ingredients are combined. Do not overmix.
Using a rubber spatula, fold half of the whipped cream into the mascarpone mixture until just combined. Gently fold in the remaining whipped cream until the mousse is fully incorporated with no streaks of white visible.
Divide the mousse evenly among six serving cups, jars, or ramekins. Cover and refrigerate for at least 1 hour.
Before serving, top each mousse with chopped strawberries and blueberries. Serve chilled.
