255 minutes
10 servings
Easy
CALORIES (PER SERVING)
250 kcal
Few desserts bring as much freshness as the Plum and Coconut Mousse, a perfect combination of tropical flavors that evokes hot family afternoons. This tested recipe is easy to prepare and yields 10 servings in 255 minutes, ideal for surprising on any occasion. Discover how to make this Plum and Coconut Mousse with simple steps and incredible results.
Plum and Coconut Mousse – Get ready to make this creamy and refreshing dessert with dried black plums, shredded coconut, and condensed milk, easy and tested for 10 servings in 255 minutes. Airy texture and balanced tropical flavor from lemon. How about trying it now?
Ingredients for Plum and Coconut Mousse
- 1 can of condensed milk (395 g) – Gives creaminess and natural sweetness to the plum and coconut mousse.
Substitution: Homemade condensed milk or light version. - 150 g of pitted dried black plums, chopped – Brings intense fruity flavor and attractive purple color.
Substitution: Common dried plums or chopped apricots. - 2 tablespoons of lemon juice (30 ml) – Balances sweetness with a refreshing citrus touch.
- ½ cup (tea) of dried shredded coconut (about 50 g) – Adds tropical flavor and light texture.
- 1 can of coconut milk (200 ml or 400 ml according to packaging) – Intensifies the coconut aroma in the mixture.
- 1 envelope of unflavored powdered gelatin (12 g) – Firms up the airy texture of the dessert.
- 5 tablespoons of cold water (75 ml) – Necessary to properly hydrate the gelatin.
- Whites of 3 eggs – Whipped, provide volume and fluffy lightness.
Utensils for making Plum and Coconut Mousse
Organizing the utensils before starting the preparation of the plum and coconut mousse ensures a smooth workflow, avoiding interruptions and allowing full focus on the steps for a perfect result in 10 servings.
- Blender
- Hand mixer
- Refrigerator
- Bowls and spatulas
- Double boiler pan
How to make Plum and Coconut Mousse
- Blend the creamy base: Place in the blender the condensed milk (395 g), the 150 g of chopped pitted dried black plums, 2 tablespoons of lemon juice, half a cup of tea of shredded coconut, and 1 can of coconut milk. Process on medium speed until forming a smooth and homogeneous mixture, without visible lumps. This step integrates the fruity and tropical flavors, creating the essence of the plum and coconut mousse – about 1-2 minutes to avoid excessive heating.
- Prepare the gelatin: In a small bowl, mix 1 envelope of unflavored powdered gelatin (12 g) with 5 tablespoons of cold water (75 ml). Let it hydrate for 5 minutes until it swells. Then, heat in a double boiler over low heat, stirring gently until completely dissolved – without boiling to preserve the gelling power. The double boiler ensures even melting without lumps or texture loss.
- Incorporate the gelatin: Add the hot dissolved gelatin to the cream in the blender and blend for another 30 seconds on low speed. Transfer to a large bowl and set aside at room temperature to cool slightly, avoiding burning the later egg whites. This joining firms the structure while maintaining creaminess.
- Whip the egg whites: In the hand mixer, start beating the whites of 3 eggs on low speed for 1 minute to break the proteins, then increase to high until forming firm peaks and tripling in volume – about 5-7 minutes. Test by turning the bowl: it should stay firm without dripping. The egg whites aerate the mousse, making it light and fluffy like a cloud.
- Assembly and chilling: With a spatula, incorporate the whipped egg whites into the reserved cream with bottom-to-top movements, preserving the incorporated air – do not mix vigorously to avoid losing volume. Distribute into 10 individual glasses and refrigerate for at least 4 hours (ideally 6-8 hours or overnight for better firmness). After this time, the plum and coconut mousse will be ready, with a firm surface and creamy interior.
Chef’s secret: Always whip the egg whites in a clean, grease-free bowl; a drop of fat prevents the stiff peaks. Clean with vinegar if necessary for total success in aeration.
Nutritional Information for Plum and Coconut Mousse
The values below are approximate estimates per serving (based on 10 servings), calculated based on official food composition tables such as TBCA/TACO and USDA FoodData Central, and may vary according to brands and preparation of the ingredients.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories (Energy Value) | 250 kcal | 13% |
| Total Carbohydrates | 35 g | 12% |
| Proteins | 4 g | 8% |
| Total Fats | 10 g | 18% |
| Saturated Fats | 7 g | 35% |
| Dietary Fibers | 2 g | 7% |
Macronutrient distribution per serving
Data source: Values calculated based on the recipe quantities, using the Brazilian Food Composition Table (TBCA) for condensed milk, coconut, and plums, and USDA for other items.
TBCA | USDA. *% Daily Values of reference for a 2000 kcal diet or equivalent.
Tips for Perfect Plum and Coconut Mousse
These special tips will help you nail the plum and coconut mousse on every attempt, avoiding common mistakes and ensuring perfect texture, balanced flavor, and guaranteed success in 10 servings.
- Perfect stiff peaks for egg whites: Use a clean stainless steel or glass bowl without traces of fat/yolk; start on low speed to stabilize, accelerate to firm peaks that don’t drip when turning the bowl. Room temperature eggs speed up the process in 5-7 minutes, incorporating more air for light mousse.
- Common gelatin mistake: lumps: Always hydrate in cold water for 5 min before double boiler on low heat (don’t boil, max. 60°C); stir with whisk for even dissolution. Lumps harden when chilling and ruin the creaminess.
- Incorporate with envelope movement: Use silicone spatula to fold egg whites into the cream from bottom to top, rotating the bowl 90° each time – preserve the air! Overmixing deflates the plum and coconut mousse, making it dense.
- Essential refrigerator time: Minimum 4 hours, ideal overnight to firm the structure; cover glasses with plastic to avoid odor absorption. Test: firm edges, creamy center to light touch.
- Homogeneous blending in blender: Process in short pulses to not overheat (avoids coagulation of condensed milk); stop and scrape sides 1x. Well-chopped plums integrate without chunks.
- Controlled double boiler: Hot (not boiling) water melts gelatin without denaturing; turn off heat at end to avoid bubbles. “Transparent dissolved gelatin is a sign of success,” states traditional pastry technique.
- Fresh lemon juice in measure: Grate zest for extra aroma, but squeeze only 2 tablespoons to balance sweetness without souring; room temp lemons yield more pure juice.
- Avoid serving warm: Never eat before 4h in fridge; room temperature softens texture in minutes. Serve chilled for crunchy coconut contrast.
Variations of Plum and Coconut Mousse
The versatile base of the plum and coconut mousse allows creative adaptations while maintaining the airy creaminess and fruity balance, ideal for personalizing flavors or dietary restrictions without changing the essential method.
- Version with apricot and almonds: Swap plums for 150 g chopped dried apricot and add 50 g toasted sliced almonds to the blended cream; yields the same golden texture and extra crunch, perfect for Christmas dinner.
- Vegan with aquafaba: Replace egg whites with aquafaba from 1 can of chickpeas whipped to peaks (same volume); use homemade additive-free coconut milk. Total time 255 min, approximate low carb with 200 kcal/serving.
- Light with natural yogurt: Reduce condensed milk by half, add 200 g fat-free natural yogurt in the blender for creaminess; use natural sweetener. Ideal for diets, plums boost fibers.
- Tropical spicy with ginger: Grate 1 cm fresh ginger into the lemon juice; intensifies freshness contrasting coconut-plum sweetness, great for digestion after heavy meals.
- With white chocolate: Melt 100 g white chocolate in hot coconut milk; alternate layers in glasses for surprise plum and coconut mousse, elegant for parties.
- With crunchy granola: Sprinkle homemade granola on top before chilling; adds crunch without changing base, pairs with fresh fruits to serve.
- Double citrus with orange: Half lemon juice, half orange; vibrant orange color and double vitamin C, refreshing summer in 10 servings.
Ingredient Tips for Plum and Coconut Mousse
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Now that your plum and coconut mousse is ready, serve it chilled in transparent glasses to highlight the attractive purple color and creamy texture, sprinkling fresh shredded coconut on top for extra crunch. It’s perfect to refresh an afternoon coffee or end a family lunch with lightness and unforgettable tropical flavor.
This simple dessert captivates with its practicality and always impeccable result, ideal for parties or sweet moments at home. With 10 generous servings, it guarantees smiles at the table and a desire to repeat always – you already have the trick up your sleeve!
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