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Coconut Mousse in Edible Chocolate Coconut Shell

Coconut Mousse in Edible Chocolate Coconut Shell

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35


Serves 4

  • Coconut Milk 1 cups

  • coconut cream 1/2 cups

  • Whipping cream 1 cups

  • Sugar 3 tbsp

  • Gelatin 1 tbsp

  • Vanilla Essence 2 tsp

  • Shredded coconut 1/4 cups

  • milk compound chocolate 1 cups

  • grounded nuts 2 tbsp

  • Salt 1 pinch


  • 01

    mix gelatin with water and keep it aside for 10 minutes

  • 02

    heat coconut milk with coconut cream with a Pinch of salt. Dont allow them to boil.

  • 03

    Pour the gelatin mix with it. Now switch off the flame

  • 04

    In a mixing bowl beat whipping cream with sugar till the soft peaks form

  • 05

    Fold the whipping cream mixture with coconut gelatin mixture gently.

  • 06

    Roast the shredded coconuts slightly.

  • 07

    for making chocolate coconut shell first cut down the compound choclate into small pieces. And double boil it.

  • 08

    take a small size balloon and dip it in the chocolate mixture

  • 09

    keep it in fridge for 5 minutes in a plate

  • 10

    repeat this process for another time keep them again in fridge for 5 minutes

  • 11

    after that dip the brush with chocolate and make the patterns by simply brush on choclate shell. Keep it in fridge for a couple of minutes.

  • 12

    Pinch the chocolate balloon with a pin. Take out the balloon carefully from the choclate shell.

  • 13

    Fill the shell with coconut mousse. Sprinkle some roasted shredded coconut and nuts.

  • 14

    Serve chilled.



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