Recipe : Pineapple Coconut mousse

Ingredients :

400gr pineapple cubes (fresh or canned)
250ml coconut cream
3 sheets of gelatin / 2,5 tsp powder gelatin
2 tbsp powder sugar

Start by mashing the pineapple in a food processor. If you use fresh pineapple, cook it on medium heat for 5 minutes (and let cool) to make sure the gelatin will work. The canned version does not need extra cooking.

Soak your gelatin in some room temperature water.

Whisk the coconut cream with a hand mixer until fluffy, then add the sugar and whisk to combine. Add the pineapple purée and quickly mix (not too much or you’ll lose the air bubbles). Then pour in individual glasses and let set in the fridge for at least 3 hours.

Bon appétit !