Coconut mousse with pineapple

Amaizin organic recipe Coconut mousse with pineapple


Serves 4


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.