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Imperial Sugar
Dixie Crystals

Coconut Mousse with Strawberry Sauce

Coconut Mousse with Strawberry Sauce dixie
Prep Time:
30m
Bake/Cook Time:
10m
Yield:
6-8 servings
Plan for:

Chill 3+ hours

Coconut Mousse is a make-ahead dessert that will send you away to a tropical island getaway. Shredded coconut adds a rich, nutty flavor and texture which complements the light and airiness of the mousse. Use the ripest strawberries, as this is an uncooked sauce. This recipe originally appeared in the 1972 Dixie Crystals "Walt Disney World Vacation Kingdom" Cookbook.

Ingredients

Coconut Mousse

Strawberry Sauce

Directions

  1. In a small bowl, dissolve gelatin in cold water.
  2. Mix light cream and sugar in a medium saucepan and heat almost to a boil. Remove from the heat and add gelatin. Stir until dissolved.
  3. Put the mixture into refrigerator. Stir every 15 minutes until it thickens.
  4. Whip the cream. Add vanilla and coconut. Gently fold in gelatin mixture.
  5. Pour into glasses or molds and chill until set, about 2 hours.
  6. Make the strawberry sauce while the mousse is setting. Hull and wash strawberries. Crush and cover in sugar. Let sit for 1 hour.
  7. Serve coconut mousse with strawberry sauce.

 

Source URL: https://www.dixiecrystals.com/recipes/coconut-mousse-with-strawberry-sauce