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Pina Colada Mousse Recipe – Easy Kitchen Guide

Last Updated on November 17, 2023

Pina colada mousse is a delicious, creamy, light dessert combining the tropical flavours of pineapple and coconut. The dish originates from Puerto Rico, where it was first created by combining white rum, lime juice, coconut cream and pineapple. 

Over time, this recipe has been adapted to create a more mild version of the classic pina colada that is perfect for a summer night. The delicate mousse-like texture of this dish makes it ideal to be served as a light dessert after dinner or at a party.

In this article, I’ve shared the pina colada mousse recipe including how to create it and what to serve it with. So, keep reading!

Pina Colada Mousse Recipe

What is pina colada mousse ?

As mentioned above, Pina Colada Mousse is a delicious, creamy dessert that combines the flavors of pineapple, coconut, and milk. It is made with ingredients such as canned cream of coconut, crushed pineapple, whipping cream, honey, coconut milk, and gelatin powder.

You can serve the mousse in individual cups or layer it with toasted macadamia nuts and crushed shortbread for a more decadent treat. It is a great make-ahead dessert that will wow your family and friends this summer!

What does it taste like?

This mousse has a tropical and sweet taste due to the combination of pineapple, coconut, and cream. Its light and fluffy texture makes it a great choice for those who are looking for a light dessert that won’t feel heavy and overwhelming after eating.

How did I first get introduced to the pina colada mousse?

I was first introduced to this delicious dessert when I visited Puerto Rico for the first time. I had the opportunity to try this classic dish in a local restaurant and I was instantly hooked. From then on, I could not get enough of it!

You can also checkout the following dessert Recipe :

How to make pina colada mousse ?

Making this classic dessert is relatively easy and can be done in just a few steps. The recipe calls for simple ingredients such as cream of coconut, pineapple, condensed milk and gelatin.

Pina Colada Mousse Recipe pin

Ingredients

  • 10 oz Goya Condensed Milk
  • 1 Can (15 oz) Goya Crushed Pineapple
  • Maraschino Cherries For Garnish
  • ½ cup Water
  • Grated Coconut For Garnish
  • 4 oz Goya Coconut Milk
  • 2 oz Goya Cream Of Coconut
  • 1 Sachet Of Unflavored Gelatin

Directions

Step 1: 

Start by preparing the Gelatin. In a small bowl, add ½ cup of water and sprinkle unflavored gelatin over it. Let it sit for about 5 minutes to allow the gelatin to bloom (absorb the water).

Step 2: 

Heat the condensed milk, coconut cream and coconut milk together in a small saucepan over medium heat.

Step 3: 

Add the bloomed gelatin to the milk mixture and whisk it together until everything is dissolved. Turn off the heat and let it cool.

Step 4: 

In a separate bowl, add crushed pineapple and mix in 1 tablespoon of pineapple syrup from the can.

Step 5: 

Next, add the cooled milk mixture to the pineapple and mix it together.

Step 6: 

Scoop out some of the mixtures into individual serving cups or ramekins and chill it in the refrigerator for at least 4 hours or overnight.

Step 7:

Before serving, top each mousse with maraschino cherries and grated coconut.

Tips

You can also use pineapple juice or fresh pineapple chunks instead of crushed pineapple.

If you don’t have maraschino cherries, you can use any other type of fruit for garnish.

Pina Colada Mousse Recipe

Pina Colada Mousse Recipe

Pina colada mousse is a delicious, creamy, light dessert combining the tropical flavours of pineapple and coconut. The dish originates from Puerto Rico, where it was first created by combining white rum, lime juice, coconut cream and pineapple. 
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Course: Dessert
Cuisine: American, Spanish
Prep Time: 10 minutes
Cook Time: 8 minutes
Resting time: 1 hour
Total Time: 1 hour 18 minutes
Servings: 3 people
Calories: 326kcal

Equipment

  • pot
  • Blender
  • jigger
  • Serving Glass

Ingredients

  • 2 ounces of Goya Coconut Milk enriching the dessert with a creamy and velvety texture, delivering a distinct coconut flavor that complements the other ingredients perfectly.
  • 1/2 sachet of unflavored gelatin acting as a binding agent to set and firm the dessert, ensuring a smooth and cohesive consistency throughout.
  • Maraschino Cherries for garnish offering a vibrant and visually appealing touch to the dessert, adding a pop of color and a hint of sweetness.
  • 1/4 cup of water serving as the liquid component to dissolve the gelatin, ensuring a smooth and cohesive texture in the final dessert.
  • Grated Coconut for garnish providing a delightful tropical aroma and a subtle nutty flavor, enhancing the visual presentation and adding a delightful texture.
  • 1 ounce of Goya Cream of Coconut adding a rich and sweet coconut essence to the dessert, intensifying the tropical flavors and creating a luxurious mouthfeel.
  • 5 ounces of Goya Condensed Milk providing a rich and creamy sweetness to the dessert, adding a luscious and indulgent flavor.
  • 1/2 can 7.5 ounces of Goya Crushed Pineapple, introducing a tropical and tangy element to the dish, infusing it with a burst of fruity goodness.

Instructions

  • Start by preparing the Gelatin. In a small bowl, add ½ cup of water and sprinkle unflavored gelatin over it. Let it sit for about 5 minutes to allow the gelatin to bloom (absorb the water).
  • Heat the condensed milk, coconut cream and coconut milk together in a small saucepan over medium heat.
  • Add the bloomed gelatin to the milk mixture and whisk it together until everything is dissolved. Turn off the heat and let it cool.
  • In a separate bowl, add crushed pineapple and mix in 1 tablespoon of pineapple syrup from the can.
  • Next, add the cooled milk mixture to the pineapple and mix it together.
  • Scoop out some of the mixtures into individual serving cups or ramekins and chill it in the refrigerator for at least 4 hours or overnight.
  • Before serving, top each mousse with maraschino cherries and grated coconut.

Notes

  • You can also use pineapple juice or fresh pineapple chunks instead of crushed pineapple.
  • If you don’t have maraschino cherries, you can use any other type of fruit for garnish.
Keyword: Pina Colada Mousse, Pina Colada Mousse Recipe

Nutrition Information

Serving: 6oz, Calories: 319 kcal, Fiber: 1.2g, Protein: 5.2g, Fat: 10.6g, Saturated Fat: 8.7g, Sodium: 72mg, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g,  Carbohydrates: 50.5g, Trans Fat: 0g, Cholesterol: 14mg, Sugar: 46.3g, Potassium: 93mg, Calcium: 162 mg,Iron: 1mg.

What to serve with pina colada mousse?

Pina Colada mousse can be served as a dessert by itself or it can be enjoyed with other dishes such as fruity salads, grilled pineapple, coconut cake, and more. It is also great for summer barbecues and pool parties.

How to store leftover pina colada mousse?

You can store leftover Pina Colada mousse in an airtight container and keep in the refrigerator for up to 3 days.

Can pregnant women eat this?

Before consuming any food, pregnant women are encouraged to see their doctor. To ensure that this dessert is healthy for pregnant women, use pasteurized ingredients like Goya Coconut Milk and Goya Cream of Coconut if you decide to eat it.

FAQs

What is the difference between Pina Colada mousse and Pina Colada ice cream?

The main difference between the two is that mousse has a lighter texture and is made with gelatin, while ice cream has a richer texture and is made using dairy.

Can I make Pina Colada mousse without the Maraschino cherries?

Yes, you can still make it without the cherries. You can top your mousse with other fruits, like fresh pineapple chunks or strawberries.

How do I sweeten Pina Colada mousse?

You can use honey, maple syrup or agave for added sweetness to the mousse. You can also add a bit of sugar if you like it sweeter. 

Can I use other fruits instead of pineapple for the mousse?

Yes, you can use other fruits like mangoes, bananas, or kiwis. However, the taste will be quite different from a traditional Pina Colada mousse.  You can also add some coconut extract to give it a more authentic taste.  Even, you can add some rum or vodka if you prefer an alcoholic version!

How do I make Pina Colada mousse vegan?

You can substitute the gelatin with agar agar, which is a plant-based gelatin. You can also use plant-based milk and cream of coconut instead of the Goya ingredients.  The result will be a delicious vegan-friendly Pina Colada mousse. 

How do I know when the Pina Colada mousse is done setting?

You will know the mousse is finished setting when it has a soft yet firm consistency. The surface should look glossy and smooth and not be too runny. If you are unsure, insert a fork into the Centre of the mousse and if it comes out clean, then it is ready.  You can also use your finger to lightly press the mousse. If there are no signs of liquid, then it is done setting.

What other toppings can I use for Pina Colada mousse?

You can top your mousse with various fruits, nuts, or even coconut flakes for added texture and flavour. Some other popular toppings include whipped cream, shredded coconut, chocolate shavings, and Maraschino cherries. 

Wrapping Up

Pina Colada mousse is a delicious and refreshing dessert that everyone will surely enjoy. It’s easy to make and can be customised with different fruits, toppings, and even alcohol for an extra special touch.

Whether you’re entertaining guests or want a sweet treat at home, try to make Pina Colada mousse with this recipe. Surely, it will be a hit.

If you liked the recipe, please share it with your loved ones and leave a comment below.

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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more

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