Coconut mousse with pineapple
Put the can of coconut whipping cream in the fridge overnight.
Pour the contents into a bowl and whip the cream until it has the structure of whipped cream.
Puree the pineapple and the juice with a hand blender or blender until smooth.
Finally, mix both mixture carefully with a spatula. Serve in dessert glasses with a mint leaf.
When cooled, the coconut mousse with pineapple has a shelf life of 3 days.