Get this to pia colada mousse each day in front of your party to have an easy dessert. Coconut whipped cream, eggs, and pineapple juice provide a lot of flavor, so it's your decision should you add some spike of rum or otherwise.
By Tessa Fisher
Benefiting from pineapple juice’s natural sweetness, I enhanced the sweet with just a little of honey. Add eggs, coconut whipped cream, vanilla, along with a touch (or even more) of rum, and you’ve got yourself one particular dessert. The recipe requires three tablespoons rum which, within my best Goldilocks voice is, “Just right”. Boozy although not overwhelmingly so. If rum isn’t your factor, the mousse is every bit scrumptious on it’s own.
Boozy Pia Colada Dessert Mousse
Get this to pia colada mousse each day in front of your party to have an easy dessert of coconut cream, eggs, and pineapple for a lot of flavors. Rum optional. Adapted from Epicurious.
Author: Tessa Fisher
Recipe Type: Dessert, Mousse
Cuisine: Dairy-free, Gluten-free
Serves: 4 servings
- 5 egg yolks, 70 degrees
- 1 cup unsweetened pineapple juice
- cup honey
- 2 cans coconut milk, full fat, refrigerated overnight
- 1 teaspoon pure vanilla flavoring, divided
- Shredded unsweetened coconut, optional
- 3 tablespoons gold rum
- In a tiny saucepan, combine pineapple juice and honey and simmer until liquid reduces a little, about a few minutes. Inside a medium bowl, whisk egg yolks well. Add 1 / 2 of egg yolks in to the saucepan inside a slow stream, stirring constantly. Add all of those other yolks, stir, Prepare over low heat, stirring frequently, until mixture thickens (about ten minutes).
- Transfer mixture to some large bowl and beat by having an electric mixer before the mousse has cooled and thickened. Scoop the firmed up coconut milk in one can and put inside a medium bowl. Add teaspoon vanilla flavoring. Beat with electric mixer until soft peaks form also it assumes a "whipped" appearance. Add rum to coconut whipped cream and beat until combined.
- Fold coconut whipped cream into mousse. Cover and chill mousse not less than two hrs.
- Before serving, open second can of coconut milk, remove solid and put in bowl, add remaining teaspoon of vanilla, and whip with electric mixer. When prepared to serve mousse, top with coconut whipped cream. Sprinkle with shredded coconut if preferred.
Tessa F. baking enthusiast and college counselor, adopted a gluten-free diet to get rid of severe migraines. Tessa's success has inspired her to talk about her passion for gluten-free baking using natural, periodic, whole ingredients. Find much more of her recipes around the blog Salted Plains.
