Name: Coconut Mousse in Edible Chocolate Coconut Shell recipe by Hameed Nooh at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5
Ingredients: Coconut Milk 1 Cup; coconut cream half cup; Whipping cream 1 cup; Sugar 3 tablespoon; Gelatin 1 tbsp; Vanilla Essence 2 teaspoon; Salt a pinch; Shredded coconut 1/4 cup; milk compound chocolate 1 cup; grounded nuts 2 tablespoon

Ingredients Serving: 5

Coconut Milk 1 Cup
coconut cream half cup
Whipping cream 1 cup
Sugar 3 tablespoon
Gelatin 1 tbsp
Vanilla Essence 2 teaspoon
Salt a pinch
Shredded coconut 1/4 cup
milk compound chocolate 1 cup
grounded nuts 2 tablespoon

Instructions

mix gelatin with water and keep it aside for 10 minutes
heat coconut milk with coconut cream with a Pinch of salt. Dont allow them to boil.
Pour the gelatin mix with it. Now switch off the flame
In a mixing bowl beat whipping cream with sugar till the soft peaks form
Fold the whipping cream mixture with coconut gelatin mixture gently.
Roast the shredded coconuts slightly.
for making chocolate coconut shell first cut down the compound choclate into small pieces. And double boil it.
take a small size balloon and dip it in the chocolate mixture
keep it in fridge for 5 minutes in a plate
repeat this process for another time keep them again in fridge for 5 minutes
after that dip the brush with chocolate and make the patterns by simply brush on choclate shell. Keep it in fridge for a couple of minutes.
Pinch the chocolate balloon with a pin. Take out the balloon carefully from the choclate shell.
Fill the shell with coconut mousse. Sprinkle some roasted shredded coconut and nuts.
Serve chilled.

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