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RECIPE: Pumpkin Coconut Mousse

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You don’t need special dessert bowls. Use juice glasses, rocks glasses or stemware. Photo courtesy Chef Ingrid Hoffmann.
 

We made this mousse for the adults on Halloween, but the pumpkin theme works throughout the holidays. This is an easy recipe. Here’s a more elaborate pumpin mousse recipe.

This recipe is from Chef Ingrid Hoffmann, who has many more on her website.

You can serve it in meringues or puff pastry shells, in glass dessert dishes, in wine glasses or rocks glasses, or in scooped out mini pumpkins.

RECIPE: PUMPKIN COCONUT MOUSSE

Ingredients For 6-8 Servings

  • 1 can (15 ounces) pumpkin purée
  • 1 cup coconut milk
  • ¾ cup fine sugar*
  • ½ teaspoon pumpkin pie spice†
  • 1 tablespoon vanilla extract
  • 2 cups heavy whipping cream
  • Optional: 2 tablespoons dark rum
  • Toasted coconut (instructions below)
  • Optional garnish: mint sprigs for garnish
  •  
    *You can use superfine sugar, or can pulse table sugar in a food processor or spice mill to make it more fine.

    † You can buy it or make it, combining 3tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1½ teaspoons ground allspice and 1½ teaspoons ground cloves.
     
    Preparation

    1. HEAT the pumpkin purée, coconut milk, sugar, pumpkin pie spice and vanilla in a small sauce pan and and simmer for 5 minutes. Transfer to a bowl and cool completely.

    2. BEAT the whipping cream and rum with an electric hand mixer, until peaks form. Gently fold the pumpkin mixture into the whipped cream, until well mixed.

    3. CHILL for at least 2 hours. Garnish with toasted coconut and a mint sprig.
     
    HOW TO TOAST COCONUT

    You can buy toasted coconut, but it’s very easy to toast your own in the oven or microwave.

    1. HEAT the oven to 350°F. Spread shredded coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally.

    2. WATCH closely to avoid over-browning.
      




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