Coconut Mousse With Rum Syrup

By Nancy Harmon Jenkins

Total Time
40 minutes, plus 6 hours' refrigeration
Rating
(0)
Notes
Read community notes

Featured in: FOR LIBERTY'S 100TH, FIREWORKS FROM 12 TOP CHEFS

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 to 8 servings
  • 1½envelopes unflavored gelatin
  • ½cup water
  • 115-ounce can sweetened cream of coconut
  • 12egg yolks
  • 6egg whites at room temperature
  • 1cup sugar
  • ¼cup dark Puerto Rican rum
  • 1teaspoon vanilla extract
  • Butter for greasing pan
  • 24ladyfingers
  • Whipping cream
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

521 calories; 19 grams fat; 12 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 0 grams dietary fiber; 53 grams sugars; 11 grams protein; 114 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Sprinkle gelatin over ½ cup of water and reserve.

  2. Step 2

    Using a whisk, mix coconut cream with yolks. Place in a heavy saucepan over low heat and cook, stirring, until mixture thickens.

  3. Step 3

    Add gelatin mixture and stir until gelatin dissolves. Set aside to cool.

  4. Step 4

    Beat egg whites until stiff, slowly adding ½ cup sugar while beating. Fold into coconut cream until well mixed.

  5. Step 5

    Boil remaining ½ cup sugar with the ½ cup water until thick and syrupy - 220 degrees on a candy thermometer. Cool and add rum and vanilla.

  6. Step 6

    Butter a charlotte mold. Soak ladyfingers thoroughly, one by one, in the sugar syrup and line the sides of the mold. Pour in a third of the coconut cream. Moisten more ladyfingers and layer over the cream. Repeat twice, ending with ladyfingers.

  7. Step 7

    Refrigerate at least 6 hours.

  8. Step 8

    Whip the cream just before serving, and unmold the mousse on a round platter. Garnish with candied violets and mint leaves, if desired. Serve with the whipped cream.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Nancy Harmon Jenkins

Trending on Cooking

Cooking Guides