Coconut Mousse in Edible Chocolate Coconut Shell

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Coconut Mousse in Edible Chocolate Coconut Shell


Cooking Time

Preparation Time :20 Min

Cook Time : 15 Min

Total Time : 35 Min


Serves : 4
  • 1 cups coconut milk

  • 1/2 cups coconut cream

  • 1 cups whipping cream

  • 3 tbsp sugar

  • 1 tbsp gelatin

  • 2 tsp vanilla essence

  • 1/4 cups shredded coconut

  • 1 cups milk compound chocolate

  • 2 tbsp grounded nuts

  • 1 pinch salt


  • mix gelatin with water and keep it aside for 10 minutes
  • heat coconut milk with coconut cream with a Pinch of salt. Dont allow them to boil.
  • Pour the gelatin mix with it. Now switch off the flame
  • In a mixing bowl beat whipping cream with sugar till the soft peaks form
  • Fold the whipping cream mixture with coconut gelatin mixture gently.
  • Roast the shredded coconuts slightly.
  • for making chocolate coconut shell first cut down the compound choclate into small pieces. And double boil it.
  • take a small size balloon and dip it in the chocolate mixture
  • keep it in fridge for 5 minutes in a plate
  • repeat this process for another time keep them again in fridge for 5 minutes
  • 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.
  • Pinch the chocolate balloon with a pin. Take out the balloon carefully from the choclate shell.
  • Fill the shell with coconut mousse. Sprinkle some roasted shredded coconut and nuts.
  • Serve chilled.