Coconut mousse
Serve with rum jelly and pineapple puree.
Ingredients
- 500 g coconut puree
- 50 ml lime juice
- 175 ml cream
- 50 g icing sugar
Method
- Mix coconut puree with lime juice. Whip cream with icing sugar, then fold into coconut puree. Refrigerate for several hours before serving.
Variations
Serve with rum jelly (and some salted popcorn and lime zest sprinkled over the mousse, if that is an option; omit otherwise) and pineapple puree.