Passion Fruit & Coconut Golden Sun Mousse

 

Ingredients

For the Main Component:

1 cup full-fat coconut cream, chilled

1/2 cup passion fruit pulp (fresh or frozen)

1/3 cup granulated sugar

1 tsp unflavored gelatin powder

2 tbsp cold water

For the Secondary Component:

1/2 cup heavy whipping cream, chilled

1 tbsp powdered sugar

1/2 tsp vanilla extract

For the Sauce / Layer / Topping:

1/4 cup passion fruit pulp (with seeds)

1 tbsp honey

1 tsp lime juice

For Garnish (optional):

1 tbsp toasted shredded coconut

2 fresh mint leaves

Directions

In a small bowl, sprinkle gelatin over cold water and let

sit for 5 minutes to bloom.

Heat 1/4 cup of the passion fruit pulp and granulated

sugar in a small saucepan over low heat until sugar

dissolves.

Stir the bloomed gelatin into the warm passion fruit

mixture until completely melted, then remove from heat

and let cool to room temperature.

In a large bowl, whip the chilled coconut cream until stiff

peaks form.

Gently fold the cooled passion fruit mixture and the

remaining 1/4 cup of pulp into the whipped coconut

cream.

In a separate bowl, whip the heavy cream, powdered

sugar, and vanilla until stiff, then fold half into the

mousse to lighten the texture.

Spoon the mousse into glass jars and refrigerate for at

least 4 hours.

Before serving, whisk together the topping ingredients

and pour over the mousse.

Top with toasted coconut and mint.