Frozen Coconut Mousse. Pistachio Crunch. Mango Caviar

Submitted by Amy Hang

About the cook: I love to experiment and play with food. In my free time I like to skateboard and do wood working.

About the dish: I love coconut so I wanted to make something simple but still flavorful with a crunch.

National Origin: France

Serves: 4

Estimated Time: 30 to 60 Minutes


2 1/2 teaspoons unflavoured gelatin
1/4 cup water
2 cups coconut milk
1/3 cup granulated sugar
1 tablespoon honey
1/4 cup unsweetened shredded coconuts
2 cups heavy cream
2 limes

Pistachio Crunch
4 tablespoon butter, melted
2 cups pistachios
½ cup Frosted Flakes cereal
¼ cup powdered sugar
2 tablespoon honey

Mango Caviar
250g mango juice
2g sodium alginate
1000g water
5.5g calcium chloride


Coconut Mousse
To prepare coconut mousse, sprinkle gelatin over the water in a small bowl, let stand for 5 minutes.
In a saucepan, warm coconut milk, sugar, honey and shredded coconuts over medium-low heat until sugar is dissolved. Stir in gelatin mixture to dissolve. Remove from heat. Strain mixture through a fine-mesh sieve into a clean bowl. Let cool completely.
Whip the heavy cream until it becomPisces stiff. Add the cream to the cooled coconut mixture and fold with a spatula until it becomes one liquid. Pour into a pan and place into the freezer for at least 5 hours.

Pistachio Crunch
For the Pistachio crunch melt the butter. In a food processor chop the pistachios into smaller pieces. Crush the frosted flakes in a bag and combine with the butter, pistachios, powdered sugar and honey.

Mango Caviar
With a small beurre mixer slowly mix in the sodium alginate with the mango juice and reserve in the fridge to chill. It should have almost a thick sauce consistency. With the clean beurre mixer slowly mix in the calcium chloride. Using a food grade syringe slow make drops of the mango mixture into the water bath. Strain out into a container.

Assemble by cutting a piece of the coconut mousse. Top with the pistachio crunch and mango caviar.

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