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Dining Divas

Recipe: Pina Colada Mousse 

plano-profile-recipes-pina-colada-mousse

The flavors in this dessert are definitely summery and sure to conjure up images of sitting in a beach chair set on white sand alongside warm ocean breezes. Serve with plump, juicy strawberries on the side, and you’ll end your summer gathering on a luscious sweet note, without even having to break a sweat!

Ingredients

  • 1 cup canned cream of coconut (such as Coco Lopez, available in the drink ingredients section; do not use coconut milk)
  • 1 cup canned crushed pineapple in unsweetened pineapple juice
  • 1 cup whipping cream
  • ¼ cup dark rum
  • 2 tablespoons water
  • 2 teaspoons unflavored gelatin
  • ground nutmeg
  • whole fresh strawberries

Recipe

  1. Puree the first four ingredients in a food processor or blender. Transfer to a bowl.
  2. Pour 2 tablespoons water into a heavy small saucepan. Sprinkle with the gelatin. Let stand 1 minute. Stir over low heat until gelatin dissolves thoroughly. Add to the coconut mixture, stirring well. Divide among 4-6 wine glasses or ramekins. Cover; chill overnight.
  3. To serve, sprinkle tops with freshly grated nutmeg and place 1-2 whole strawberries on the side. Makes 4-6 servings.

Source: Barbara Walch

Barbara Walch
Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature, she is one of the Dining Divas. Barbara is a longtime member of the International Association of Culinary professionals (IACP). She is also a community volunteer, serving on the board of directors for City House, a nonprofit that shelters abused children and runaway homeless youth. And she is a member of the hospitality committee for the Plano Symphony Orchestra Guild.

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