Description
This dreamy White Chocolate Coconut Mousse Cake combines rich white chocolate with airy mousse and exotic coconut for a perfect tropical dessert.
Ingredients
Scale
- 200g White Chocolate
- 200ml Heavy Cream (Cold)
- 1 cup Coconut Milk
- 3 Large Egg Whites (Room Temp)
- ¼ cup Granulated Sugar
- ½ cup Desiccated Coconut
- 1 teaspoon Vanilla Extract
- Butter (for greasing)
- Coconut Flakes (for garnish)
Instructions
- Prep the station & melt the chocolate by greasing a cake pan and setting up a double boiler to melt the white chocolate.
- The multi-bowl whip station involves whipping heavy cream and egg whites separately.
- Pour the melted white chocolate into the whipped cream and fold gently.
- Chill and crown the mousse in the pan, then refrigerate for a minimum of 4 hours before serving.
Notes
For a stunning finish, toast the coconut flakes before garnishing. Store leftovers in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical / French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: white chocolate, coconut, mousse, no-bake dessert, tropical cake