Coconut Mousse with Rum-Soaked Cherries

Name: Coconut Mousse with Rum-Soaked Cherries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings almond extract; 6 servings cherries; 6 servings coconut milk; 6 servings egg whites; 6 servings evaporated milk; 6 servings gelatin; 6 servings kirsch; 6 servings superfine sugar; 6 servings water

You can never have too many dessert recipes, so give Coconut Mousse with Rum-Soaked Cherries a try. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 1g of fat, and a total of 181 calories. This recipe serves 6. If you have coconut milk, gelatin, coconut milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

In a large bowl, combine the coconut milk, evaporated milk, 1/4 cup plus 2 tablespoons of the sugar, shredded coconut, and almond extract.

Ingredients you will need

Shredded Coconut

Evaporated Milk

Almond Extract

Coconut Milk

Sugar

Equipment you will use

Bowl

Mix thoroughly.

Sprinkle the gelatin over the cold water in a small bowl, and let it stand for 5 minutes. Then place the bowl in a small saucepan of simmering water. Stir the gelatin mixture often until the gelatin has dissolved, about 3 minutes. Stir about 1 cup of the coconut mixture into the gelatin. Then whisk the gelatin mixture into the remaining coconut mixture.

Ingredients you will need

Coconut

Gelatin

Water

Equipment you will use

Sauce Pan

Whisk

Bowl

Place the bowl of coconut mixture in a larger bowl filled with iced water.

Ingredients you will need

Coconut

Water

Equipment you will use

Bowl

Let it stand, stirring often, until partially set, about 5 minutes.

Remove the bowl from the iced water.

Ingredients you will need

Water

Equipment you will use

Bowl

In a small grease-free bowl, using a hand-held electric mixer set at low speed, beat the egg whites until foamy. Increase the speed to high, and beat just until soft peaks form. Fold the whites into the coconut mixture.

Ingredients you will need

Egg Whites

Coconut

Equipment you will use

Hand Mixer

Bowl

Lightly oil a 1-quart fluted mold.

Ingredients you will need

Cooking Oil

Pour in the coconut mousse, smoothing the top with a rubber spatula, and cover tightly with plastic wrap. Refrigerate for at least 6 hours or overnight.

Ingredients you will need

Coconut

Wrap

Equipment you will use

Plastic Wrap

Spatula

In a medium bowl, combine the chopped cherries, remaining cup sugar, and rum. Cover and refrigerate for at least 4 hours or overnight.

Ingredients you will need

Cherries

Sugar

Rum

Equipment you will use

Bowl

To unmold the mousse, wet a clean kitchen towel with hot water and wring it out. Invert the mold onto a serving platter, and wrap the hot moist towel around the mold; let it stand for 30 seconds, and remove the towel. Hold the mold and the platter together, and shake firmly once or twice to unmold the mousse onto the platter.

Ingredients you will need

Shake