Coconut crust coffee mousse pie
 
Prep time
Cook time
Total time
 
Coconut crust coffee mousse pie is a delectable pairing of coffee, Chocolate and coconut. It is a match made in heaven kinda dessert.
Author:
Recipe type: Dessert
Cuisine: International
Serves: 6
Ingredients
  • For The Coconut Crust
  • 1½ cups grated fresh coconut
  • 3 tbsp butter
  • 3 tbsp brown sugar
  • For The Coffee Mousse
  • 2 cups roughly chopped dark chocolate
  • ½ cup milk
  • 1½ tbsp powdered sugar
  • 3 cups beaten whipped cream
  • 1½ tbsp coffee powder dissolved in 1½ tbsp warm water
  • For The Garnish :
  • Castor sugar and for dusting
  • Choclate shavings
Instructions
  1. For the coconut crust
  2. Combine the coconut, butter and brown sugar in a deep-non stick pan and cook on a slow flame for 4 to 5 minutes or until the coconut is lightly browned, while stirring continuously.
  3. Spread and press the mixture at the base of a loose-bottomed pie/cake tin.
  4. Refrigerate for atleast 30 minutes.
  5. For the coffee mousse:
  6. Combine the chocolate and milk in a microwave-safe bowl and microwave on high for almost 40 seconds at the burst of 20 seconds each.
  7. If required microwave it for few more seconds till it melts completely.
  8. Remove and mix well until no lumps remain.
  9. Sieve the mixture and keep aside to cool a bit.
  10. Take whipped cream in a bowl and mix sugar to it. Fold very gently.
  11. Now add whipped cream in batches in the chocolate mixture gradually and fold gently.
  12. Add the coffee mixture and fold gently.
  13. Keep aside.
  14. Pour this coffee mousse over the earlier prepared and cooled coconut base and spread it gently with a spoon or knife.
  15. Refrigerate for 2 to 3 hours hour or till the mousse sets.
  16. Demould the pie and garnish with castor sugar and cocoa powder.
  17. Garnish with chocolate shavings.
  18. Cut into equal wedges and serve chilled.
Recipe by at https://yummytalesoftummy.com/coconut-crust-coffee-mousse-pie/