My hubby celebrated his birthday a couple of days back. Our 3 year old woke up in the morning -hugged, kissed & wished him. She also reminded him “Don’t forget to wear your crown”, just as he was walking out of the door for work, with no doubt in her mind that he is going through deal of crown, birthday song, cupcakes and cheers….
Anyway, almost every single year for his birthday, I bake his favorite cake – a layered pineapple cake. But this year, being caught up so many other things, I did not get enough time to make one. However at the last minute, while I was frantically thinking of a quick & easy dessert to celebrate the day, i thought of mousse, pineapple mousse…
Now a confession… quite a few years back I had this obsession with the Pinacolada cocktail mix. No I was not pregnant. I used to have the chilled non alcoholic mix for dessert almost every single day. (That was when the health concerns do not get so intense.) I do not do that anymore, but I still love the flavor of pinacolada.
The urgency & memory combined, I scurried and checked my pantry to find that I had all the ingredients I need. So pineapple coconut mousse it was going to be. Besides the cocktail, the combination of pineapple & coconut does have a refreshing tropical touch to it. Its all fruits, and no refined sugar, & a great way to entertain the kids too. One has to agree to that.
Sending this to FIC:White hosted by Lubna of Yummy Food & started by Sunshinemom of ToungueTicklers,
Recipes for rest of us hosted by Ramki &
Monthly Mingle:Low Sugar Treats hosted in the Daily Tiffin.
- 7 ounces Coconut Milk
- 1.5 Cup Pineapple Cubes in Light Syrup (If using fresh pineapple, you will need additional 1/2 cup Pineapple Juice)
- 1/2 Cup Grated Coconut
- 1/4 Cup Honey
- 2 Envelopes of Powdered Unflavored Gelatin
- 1/2 Cup Heavy Cream
- 5 Tablespoons Pistachios (coarsely chopped)
Note: Do play around with the amount of honey/sugar. Pineapple, coconut & the coconut milk will lend their natural sweetness.
Chill the Heavy Cream.
Drain the pineapple & save the juice.
Puree Pineapple, coconut, coconut milk & honey in a blender. Set aside.
Sprinkle Gelatin in 1/4 Cup of pineapple Juice and let it sit for about 10 minutes.
Heat about 1/2 cup of juice and mix in the gelatin till completely dissolved.
Fold in the gelatin mix into the pureed pineapple coconut mix.
Beat the chilled cream till it forms soft peaks. Fold it in the above mixture.
Pour it in a dish, Cover & Refrigerate.
Chill for atleast 2-3 hours. This can be made a day or two ahead.
Slice it up & Serve with pineapple pieces & pistachios topped on the mousse. BTW, the first person to try this out and even asked for more helpings was my 7 year old daughter. She loved the pineapple pieces & nuts on the top & the melt in the mouth feel, and even asked me to make it again & to try out with different fruit combination.