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Pina Colada Mousse

Ingredients:

  • 2 Tbsp. gelatin
  • 1 Can Coconut milk (350-400ml)
  • 70g sugar
  • 1 can crushed pineapple (250ml)

 

Coconut mousse:

Mix 1 Tbsp. of gelatin with 3 Tbsp. of water and let soak for 10 minutes.

Scoop the hardened coconut milk from the top of the can and place it in a mixing bowl. (You might have to keep the can in the fridge for a while to have the liquid separate from the solids)

Pour the liquid from the can into a saucepan and heat until vapor appears above the surface.

Remove from heat and add the soaked gelatin. Stir until completely dissolved and then set it aside to cool down to room temperature.


In a separate bowl, beat the solid coconut cream into a foam.

Add the gelatin mixture and stir until smooth.

Pour the mousse into a container lined with aluminum foil or saran wrap and let it set in the fridge.

Pineapple topping

Mix 1 Tbsp. of gelatin with 3 Tbsp. of water and let soak for 10 minutes.

Pour the crushed coconut from the can into a saucepan and heat until vapor appears above the surface. Remove from heat and mix in the soaked gelatin. 

(Add sugar to taste if you are using unsweetened pineapple.)

Allow it to cool to room temperature and then pour it over the coconut mousse.

Keep it in the fridge for a few hours before serving.

 

 

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