Coconut-Pineapple Mousse

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#17358

serves/makes:

ready in:
2-5 hrs

ingredients

3 envelopes unflavored gelatin
2 cups pineapple juice, divided
1/2 cup sugar
1/4 teaspoon salt
2 cups whipping cream, divided
3 tablespoons lemon juice
1 teaspoon almond extract
2 cups coconut flakes, divided

directions

Sprinkle gelatin over 1/2 cup pineapple juice in a large bowl; let stand 1 minute. Bring remaining 1 1/2 cups pineapple juice to a boil; pour over gelatin mixture. Stir until gelatin dissolves (about 2 minutes). Add sugar and salt; cool to room temperature.

Stir in half of the whipping cream, the lemon juice, almond extract, and half of the coconut. Chill until the consistency of unbeaten egg white.

Beat remaining whipping cream until soft peaks form; fold into coconut mixture. Pour into a lightly oiled 6-cup ring mold. Cover and chill until firm.

Unmold onto a serving plate, sprinkle with remaining coconut. Arrange fresh strawberries or other fresh fruit in center of mold, if desired.