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  • Writer's pictureSarah Rose Valger

Ilana Grossman's Coconut Mousse

Bossa Nova, Fútbol, and Gisele Bündchen lovers rejoice! Ilana Grossman has blessed us with possibly the greatest miracle of all: her family's coconut mousse. Not only is it delicious, but it's DAIRY FREE! That's right, you heard it here first. This tropical explosion is just the right compliment to any holiday dinner. Thank you Ilana for our little taste of Sao Paulo!

 

Serves 10-12, Total cooking time: (24 hrs)

STEP ONE: Dilute the gelatin un about 3-4 soup spoons of boiling water. Mix with coconut milk in a bowl and put it in the freezer for 5 minutes. MAKE SURE GELATIN IS FULLY DILUTED, OTHERWISE FINAL PRODUCT WILL HAVE GELATIN CHUNKS!


STEP TWO: Whip egg whited until they become air Andy fluffy, adding sugar little by little until egg whites reach a meringue constancy.


STEP THREE: Remove coconut milk from freezer and combine with egg whites until whipped. BEST TO USE AN ELECTRIC MIXER.


STEP FOUR: Put new mixture in a Pyrex and leave in freezer overnight. MAKE SURE IT IS HARD.


STEP FIVE: Place coconut flakes in a sieve, and add boiling water to make it moist. Shake the sieve to let all the water out, then spread it over the whole top of the mousse, covering it entirely.


STEP SIX: Serve scooped or in in pyrex.



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