Coconut Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 66 g | (264 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 405 mg | |||
| Complete sugar | 74 g |
Ingredients
- Ingredients
- 500 milliliters Whole milk
- 100 grams Shredded coconut
- 2 Tbsps Coconut flakes
- 6 sheets gelatin
- 1 Tbsp Cornmeal
- 5 egg yolks
- 3 egg whites
- 265 grams powdered sugar
Preparation steps
Bring the milk to a boil with the desiccated coconut. Soak the gelatin in 3 tablespoons of cold water. Beat the egg yolks with 75 grams of powdered sugar (approximately 3 ounces). Add the cornmeal and beat with a whisk until foamy. Add the still warm milk and continue whisking. Pour everything into a saucepan and cook over low heat about 5 minutes. Leave to cool.
Whip the egg whites until stiff, then continue stirring while adding 80 grams of powdered sugar (approximately 3 ounces). In another pan, bring 250 ml of water to a boil (approximately 1 cup). Add the remaining powdered sugar to the water and let it caramelize while simmering. Melt the dripping wet gelatin over low heat in a small pot. Pour the caramel into the egg whites and fold together with the gelatin. Allow to cool, then stir in the milk and coconut mass. Mix well and pour the mousse into the prepared coconut shells or small bowls. Refrigerate for 2 hours. Serve the mousse garnished with coconut flakes.
