Coconut Pineapple Mousse  Mousse  689 reads

3 envelopes unflavored gelatin
2 cups pineapple juice, divided
1/2 cup sugar
1/4 teaspoon salt
2 cups whipping cream, divided
3 tablespoons lemon juice
1 teaspoon almond extract
2 cups coconut flakes, divided

Sprinkle gelatin over 1/2 cup pineapple juice in a large bowl; let stand 1 minute. Bring remaining 1-1/2 cups pineapple juice to a boil; pour over gelatin mixture. Stir until gelatin dissolves (about 2 minutes). Add sugar and salt; cool to room temperature. Stir in 1 cup whipping cream, lemon juice, almond extract, and 1 cup coconut. Chill until the consistency of unbeaten egg white. Beat remaining 1 cup whipping cream until soft peaks form; fold into coconut mixture. Pour into a lightly oiled 6-cup ring mold. Cover and chill until firm. Unmold onto a serving plate, sprinkle with remaining 1 cup coconut. Arrange fresh strawberries or other fresh fruit in center of mold, if desired.

Makes 10 servings.
Rating 2.40/5
Rating: 2.4/5 (106 votes)
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