Coconut mousse

Name: Coconut mousse
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 3 cups full fat milk; 1 cup decicatede coconut; 2 tablespoons corn flour; 1/2 teaspoon green cardamom powder; 2/3 cups heavy whipping cream; 1/2 cup sugar; As Per Required Pistachio for garnish; 2 drops yellow food colour

Shirin Qadir.🔪🔪🍩🍡🍨🍜🍛🍰🍦🍮🍝🎂🍹🍽️ @Kitchenqueenshirin

Shahjahanpur

Coconut mousse

Shirin Qadir.🔪🔪🍩🍡🍨🍜🍛🍰🍦🍮🍝🎂🍹🍽️ @Kitchenqueenshirin

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Ingredients

30 minutes

5 servings

3 cupsfull fat milk
1 cupdecicatede coconut
2 tablespoons corn flour
1/2 teaspoongreen cardamom powder
2/3 cupsheavy whipping cream
1/2 cupsugar
As Per RequiredPistachio for garnish
2 dropsyellow food colour

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Steps

30 minutes

1

First fall we will take heavy bottom then then add two and half cup milk and half cup milk keep aside.
2

Then take half cup milk and add 3 tbsp corn flour.
3

Add the corn flour in milk properly then slowly slowly add corn flour in milk and 1 cup desiccated coconut green cardamom powder sugar and mix properly and cook 5 to 6 minute in medium to high flame.
4

Take a Big Bowl add heavy whipping cream and properly become fluffy and light.
5

Now our coconut mousse base is ready and become cool in room temperature then add half whipping cream and mix properly then we will take a lock ring mode and transfer mousse base and and keep in refrigerator for 3 hours. After 3 hour mousse properly set then we will garnish some yellow colour whipping cream and garnished with star nozzles.