Caramel Coconut Mousse

Overview

Teacher Meng’s caramel coconut mousse has been on my mind for a long time, but I always gave up because there was no coconut milk. On this day, I suddenly remembered that coconut milk powder and water can be mixed with coconut milk, and it suddenly dawned on me. There is no fructose, I used maltose instead, and there seems to be no problem. I didn’t have a suitable container, so I used a soufflé bowl. Apart from the difference in size, the final result seemed to be the same

Tags

• baking
• coconut
• coconut milk powder
• hot water
• maltose
• whipping cream
• fine sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Mousse Ingredients (Main Ingredients)

   

2. 2 Soak the gelatine sheets in ice water until soft

   

3. 3 Take it out and squeeze out the water

   

4. 4 Pour hot water into coconut milk powder

   

5. 5 Mix well and set aside

   

6. 6 Pour coconut milk, sugar, and milk into the pot,

   

7. 7 Cook until sugar dissolves

   

8. 8 Remove from heat and add coconut milk

   

9. 9 Add gelatine slices while hot

   

10. 10 Stir until completely dissolved

    

11. 11 Stir with ice water until thick

    

12. 12 Whip the light cream until 7 minutes

    

13. 13 Scoop one-third into the coconut milk paste and mix well

    

14. 14 Add the remaining cream,

    

15. 15 Mix well

    

16. 16 Pour into separate containers and refrigerate for more than 2 hours until solidified

    

17. 17 Ingredients for caramel sauce (accessories)

    

18. 18 Add fine sugar and maltose and heat over low heat

    

19. 19 Slightly colored

    

20. 20 Heat the whipped cream on a separate stove

    

21. 21 The sugar turns into caramel color

    

22. 22 Slowly add the hot cream and mix gently

    

23. 23 Leave to cool completely

    

24. 24 Put into chocolate pen

    

25. 25 Extrude lines on the solidified mousse