Coconut Mousse is a traditional Nauruan recipe for a classic dessert of a sweetened coconut dessert set with gelatine and aerated with whipped cream and egg whites. The full recipe is presented here and I hope you enjoy this classic Nauruan version of: Coconut Mousse.
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Coconut is a staple ingredient in Nauru, it is one of the few ingredients that you can find fresh. Coconut Mousse is one of the common desserts you can find in these islands, using coconut as main ingredient.
Coconut Mousse
Ingredients:
500ml coconut milk
65g sugar
125g grated coconut
6 sheets of gelatine or 1 sachet de gelatine powder.
200ml whipping cream
50g sugar for the cream
4 dessert spoons vanilla sugar
2 egg whites
Method:
In saucepan, combine the coconut milk with the sugar and coconut. Stir well to combine then heat until scalded (when bubbles appear around the rim of the pan). Be careful, it must not reach the boiling point.
As soon as the mixture is scalding turn off the heat and add the gelatine. Stir until the mixture cools to room temperature.
Whip the cream until it reaches soft peaks. At this point add the vanilla sugar, beat again until all the sugar has dissolved.
Whip the egg whites until they stand in stiff peaks (i.e. when you turn the bowl upside down and it doesn't fall out).
Fold the whipped cream into the coconut mixture. Next fold in the whipped egg whites.
Divide the resultant mixture between your serving glasses or dishes. Transfer to the refrigerator and chill for at least 4 hours.
Garnish with some grated coconut, prior to serving, if desired.
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