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Exotic frozen dessert served in a glass

Thailand · Brazil

Iced Coco–Passion "Encore"

Iced Coco–Passion "Encore"

Iced Coco–Passion "Encore"

A piña colada-style cocktail dessert: coconut mousse, frozen passion fruit, lime, and crispy coconut.

A piña colada-style cocktail dessert: coconut mousse, frozen passion fruit, lime, and crispy coconut.

A piña colada-style cocktail dessert: coconut mousse, frozen passion fruit, lime, and crispy coconut.

Préparation
40 min + freezing
Cuisson
10 min
Difficulté
Intermediate

Ingrédients

Les quantités s’adaptent automatiquement.

6 convives
  • 400 mlcoconut cream
  • 250 mlheavy whipping cream
  • 60 gpowdered sugar
  • 6 ggelatin
  • 400 gpassion fruit puree
  • 120 gcaster sugar
  • 100 mlwater
  • 2 pieceslimes
  • 80 mlcachaça, optional
  • 80 gshredded coconut

Préparation

  1. Prepare a syrup with the water and sugar, let it cool, then mix with the passion fruit puree and lime juice.
  2. Churn this mixture or freeze it, scraping it several times to obtain a fine granita.
  3. Heat a small portion of the coconut cream and dissolve the rehydrated gelatin in it. Add the remaining coconut cream.
  4. Whip the heavy cream with the powdered sugar, then gently fold it into the cooled coconut. Add the cachaça if desired.
  5. Assemble in a glass with the coconut mousse, iced passion fruit, and toasted coconut.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.