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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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.