Coconut Mousse, Caribbean Spices

This Coconut Mousse with Caribbean spices is simply layered with refreshing pineapple and crunchy macaroon crumbs.

Ingredients

Spiced pineapple

Macaroons

Melt white chocolate in microwave or over a double boiler, ensuring the water doesn’t touch the bottom of the bowl. Stir occasionally until smooth. Add coconut cream and set aside to cool to room temperature. Whip cream until soft peaks form. Using a metal spoon, quickly fold into white chocolate mixture, taking care not to deflate the cream. Spoon into four dessert cups or glasses and refrigerate for at least two hours, or until firm.
For Spiced pineapple, cut the pineapple into 1cm dice. Place cinnamon, ginger and nutmeg in a medium saucepan with ¼ cup (60ml) water and bring to the boil. Add diced pineapple and passionfruit and simmer for 5 minutes. Remove from heat, add rum and refrigerate until cool.
For Macaroons, pre-heat oven to 180⁰C (160⁰C fan-forced) and line a baking tray with baking paper. Whisk egg white with an electric mixer in a medium bowl until soft peaks form. Add caster sugar one tablespoon at a time and continue to beat until stiff and glossy. Fold in vanilla extract and shredded coconut. Spoon heaped teaspoons onto prepared baking tray and bake for 15 minutes or until just beginning to turn golden on the edges. Cool on a wire rack.
To serve, spoon Spiced pineapple over mousse and top with crumbled macaroons.

Lyndey’s Note: The Macaroon recipe makes around 24. For this recipe I used half. Store the leftovers in an airtight container.

Recipe created for Autumn 2013 Selector Magazine.

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