No-Bake Coconut Mousse Delight by @cedriklorenzen

1h

12 servings

🍞

230 g

Speculoos biscuits

🥥

80 g

Coconut oil

🍬

50 g

Sugar

🧂

Salt

🍦

1 tsp

Vanilla extract

🍫

400 g

White chocolate

🥥

370 g

Coconut cream

🧀

250 g

Mascarpone cream

🥛

300 ml

Heavy cream

🍮

6.5

Gelatin sheets

🍷

95 g

Malibu

🍓

Strawberries

🫐

Blackberries

  1. Crush
    • Speculoos biscuits
    • Coconut oil
    • Sugar

    Crush the speculoos biscuits as fine as possible and add the melted coconut oil, sugar, salt and vanilla extract.

  2. Press
    • Speculoos biscuits

    Press the biscuit mixture into the cake tin lined with circular parchment paper at the bottom, pressing firmly to create an even layer.

  3. Chill

    Chill the base in the fridge while making the filling.

  4. Melt
    • White chocolate

    Melt the white chocolate and allow it to cool.

  5. Whip
    • Mascarpone cream

    Whip the mascarpone cream until light and fluffy.

  6. Add
    • Coconut cream

    Add the coconut cream and continue whipping until light and fluffy.

  7. Add
    • White chocolate

    Add the melted white chocolate and gently mix.

  8. Heat
    • Heavy cream
    • Gelatin sheets

    Heat the heavy cream, add the bloomed gelatin sheets and combine until well mixed.

  9. Cool
    • Heavy cream
    • Gelatin sheets
    • White chocolate

    Cool slightly and whip the gelatin mixture into the chocolate mix.

  10. Whip
    • Heavy cream

    Whip the heavy cream and gently fold it through the mousse.

  11. Add

    Add the mousse to the prepared tin and semi-freeze until the top is firm.

  12. Add
    • Coconut cream
    • Sugar
    • Gelatin sheets

    Add the coconut cream, heavy cream, sugar, Malibu and bloomed gelatin sheets together and gently heat until the gelatin has fully dissolved.

  13. Cool

    Allow the topping to cool and pour it over the semi-frozen mousse cake.

  14. Place

    Place the cake in the freezer until semi-set and cut into slices.

No-Bake Coconut Mousse Delight by @cedriklorenzen

1h

12 servings

🍞

230 g

Speculoos biscuits

🥥

80 g

Coconut oil

🍬

50 g

Sugar

🧂

Salt

🍦

1 tsp

Vanilla extract

🍫

400 g

White chocolate

🥥

370 g

Coconut cream

🧀

250 g

Mascarpone cream

🥛

300 ml

Heavy cream

🍮

6.5

Gelatin sheets

🍷

95 g

Malibu

🍓

Strawberries

🫐

Blackberries

Preparation Steps

  1. Step 1/14

    Crush the speculoos biscuits as fine as possible and add the melted coconut oil, sugar, salt and vanilla extract.

    🍞Speculoos biscuits
    🥥Coconut oil
    🍬Sugar
    🧂Salt
    🍦Vanilla extract
    🥣Mixing bowl
    🥄Spatula

  2. Step 2/14

    Press the biscuit mixture into the cake tin lined with circular parchment paper at the bottom, pressing firmly to create an even layer.

    🍞Speculoos biscuits
    🍰Cake tin
    📜Parchment paper
    🥄Spatula

  3. Step 3/14

    Chill the base in the fridge while making the filling.

    🍰Cake tin

  4. Step 4/14

    Melt the white chocolate and allow it to cool.

    🍫White chocolate
    🥣Mixing bowl

  5. Step 5/14

    Whip the mascarpone cream until light and fluffy.

    🧀Mascarpone cream
    🥣Mixing bowl
    🥄Whisk

  6. Step 6/14

    Add the coconut cream and continue whipping until light and fluffy.

    🥥Coconut cream
    🥣Mixing bowl
    🥄Whisk

  7. Step 7/14

    Add the melted white chocolate and gently mix.

    🍫White chocolate
    🥄Spatula

  8. Step 8/14

    Heat the heavy cream, add the bloomed gelatin sheets and combine until well mixed.

    🥛Heavy cream
    🍮Gelatin sheets
    🍲Saucepan

  9. Step 9/14

    Cool slightly and whip the gelatin mixture into the chocolate mix.

    🥛Heavy cream
    🍮Gelatin sheets
    🥄Whisk

  10. Step 10/14

    Whip the heavy cream and gently fold it through the mousse.

    🥛Heavy cream
    🥣Mixing bowl
    🥄Whisk

  11. Step 11/14

    Add the mousse to the prepared tin and semi-freeze until the top is firm.

    🍰Cake tin

  12. Step 12/14

    Add the coconut cream, heavy cream, sugar, Malibu and bloomed gelatin sheets together and gently heat until the gelatin has fully dissolved.

    🥥Coconut cream
    🥛Heavy cream
    🍬Sugar
    🍷Malibu
    🍮Gelatin sheets
    🍲Saucepan

  13. Step 13/14

    Allow the topping to cool and pour it over the semi-frozen mousse cake.

    🍰Cake tin

  14. Step 14/14

    Place the cake in the freezer until semi-set and cut into slices.

    🍰Cake tin
    🔪Knife

Composition

Ingredients

Types

Grains, Sweets, Fats, Spices, Flavoring, Dairy, Dairy Alternative, Gelling Agent, Alcohol, Fruits

Ingredients

Speculoos biscuits, Coconut oil, Sugar, Salt, Vanilla extract, White chocolate, Coconut cream, Mascarpone cream, Heavy cream, Gelatin sheets, Malibu, Strawberries, Blackberries

Notes

Speculoos biscuits (crushed as fine as possible, for the base), Coconut oil (melted, for the base), Sugar (for the base), Salt (for the base), Vanilla extract (for the base), White chocolate (for the filling), Coconut cream (for the filling), Mascarpone cream (for the filling), Heavy cream (whipped, for the filling, to mix with gelatin), Gelatin sheets (bloomed, for the filling), Malibu (for the filling), Strawberries (fresh, coated with a bit of sugar, suggested topping idea, no amount given), Blackberries (fresh, suggested topping idea, no amount given)

Allergens

Gluten, Milk, Soy

Dietetics

Dietary regimen

Egg-Free

Calories

420 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 30g, Fat: 30g, Fiber: 1g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 90mg, Sodium: 160mg, Potassium: 140mg, Iron: 0.8mg

Vitamins

Vitamin A: 180mcg, Vitamin D: 0.3mcg, Vitamin E: 0.6mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Cake tin, Parchment paper, Mixing bowl, Whisk, Spatula, Saucepan, Knife

Appliances

Stand mixer, Freezer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Celebration, Party Dessert

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

to inform

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Mousse-like, Crunchy Base, Silky

Flavors

Sweet, Coconut, White Chocolate, Vanilla, Rum (Malibu), Spiced Biscuit

Other

Price

"Medium"

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,keep in the cake tin or well covered to prevent the mousse from absorbing fridge odors), freezer : up to 1 month (wrap tightly or store in an airtight container,thaw in the fridge for a few hours before serving,freezing is also used during preparation to set the mousse and topping before slicing)