I’m not sharing a single bite of this impossibly creamy coconut mousse – Chicago Tribune

Coconut immediately provokes warm beaches and sunny getaways, making it the ideal ingredient to escape winter blues. Like our popularity No lemon bread mousseThis mousse cannot be easier to light and light.

Here, crunchy cracking crust is instilled Coconut oilAnd the mouse uses two types of creamy coconut. If this is not enough, treatment will be issued with roasted coconut that transmits each bite to the next level. For more tropical feelings, prepare each jar Chopped mature Or pineapple.

Why would you like it?

• The maximum flavor with minimal voltage. Through a dual -part shell and Moses of four tools, these desserts will immediately take you to the tropical destination of your dreams.
• Coconut has four ways! Made of coconut oil, coconut cream, coconut cream and roasted coconut chips, each bite is full of a large flavor.

The main ingredients in coconut mousse

• Graham crackersGraham crushed grocers lightly roasted for dandruff. Use the entire Graham Cracker leaves or start with the crumbs purchased from the store-which is easier.
• Coconut oilIt adds the rich coconut flavor to the cortex while helping the elites and connect Graham Craacker crumbs.
• Heavy cream: A basic component in both the mousse and the whipped cream. The body and texture add to the candy.
• Coconut cream: This component is often used in Benia CulaladasBut here it gives the sweetness of coconut.
• Coconut creamThick and creamy coconut cream deepens coconut flavor and balances the sweetness of coconut. It also helps in controlling the mousse during chills.
• coconut: Toast coconut (tearing or chips, your choice!) It has an irresistible smell and a delightful crisis that adds the depth and texture to the mousse.

Coconut Moss

Sugged 6

For dandruff:

6 Full Graham Cracks (3 to 3 to 3/2 ounces), or 1 cup of chromosome crushing

3 tablespoons of coconut oil

1 Kushir salt pinch

For mousse coconut:

1 1/2 cup of cold heavy cream

1/2 cup coconut cream well, such as Gap

1/2 cup of non -local coconut cream that does not contain gums, such as Roland

1/4 teaspoon of salt Kushir

1/3 cup of non -local coconuts or non -local coconuts

Claus salt, for decoration (optional)

Make the shell:

1. If the use of full Graham crackers, put 6 complete Graham Cracker sheets in a large bag of postal code. Close the bag and crush it with a pin circulated in great crumbs (about 1 cup).

2. Melt 3 tablespoons of coconut oil in a large skillet over medium heat. Add the crushing crumbs and Kushir 1 salt. The mixture is cooked, stirring often, until the fragrance and crumbs are roasted, about two minutes. Take the pan from the heat. Let’s cool while making the mousse and lead.

Make the mousse and lead:

1. 1/2 cup of cold heavy cream with whipping attachment in a pregnant mixer on a medium speed until smooth peaks form, 1/2 to two minutes.

2. Transfer 1 cup of accumulation to a small bowl. Add half a cup of coconut cream, 1/2 cup of coconut cream, and 1/4 teaspoon of kushir salt to the remaining scrambled cream and overcoming medium speed, exit on the sides and lower the bowl in the middle of the road with a flexible spoon, until the peaks are formed Solid, 1 1/2 to 2 minutes.

3. Graham Cracker divide between 6 (6 to 8 ounces), jars, or raamekins (3 1/2 tablespoons of each). Serve coconut into glasses over the crumbs (about 1/3 cup each). Divide the whipped cream into glasses (2 1/2 tablespoons each). The refrigerator for at least 4 hours or until overnight. Meanwhile, make roasted coconut.

4. Place 1/3 cup of non -local coconut chips in a medium skillet. Cook over medium heat, stirring often, until it is roasted and golden brown, from 3 to 5 minutes. Transfer to a bowl and let it cool down.

5. Mousse decorations with roasted coconut and pottery salt if used before serving.