EVENT: SUNDAY FUNDAY
THEME: NO BAKE DESSERTS
RECIPE: PINEAPPLE MOUSSE
Pineapple Mousse is an easy to prepare, light, creamy, summery, vegan dessert. It is unbelievably delicious and perfect for summer parties. I usually prepare it a day ahead to save on time. You just need a few ingredients to prepare this dessert.
You may use fresh pineapple to prepare the mousse but you need to cook the pineapple and cool it down before proceeding to make the mousse. Bromelain present in fresh pineapple is a protein digesting enzyme. This enzyme prevents gelatin or agar agar to set. In cooked or tinned(canned) pineapple the bromelain are de -natured and thus don’t prevent the agar agar or gelatin to set.
I use both, cooked and canned pineapples for this dessert, depending on the time I have and also if pineapples are in season.
Vegan Pineapple Mousse
I don’t follow a vegan diet, but this recipe just happens to be vegan as I love the combination of coconut and pineapple. Also I had some Vege-Gel (by Dr. Oetker) which I had to use up before I closed my kitchen down in June.
You can replace the Vege-Gel with normal gelatin. However, remember that normal gelatin is not vegan.
Can I replace the Coconut Cream with normal double or whipping cream?
The answer is yes if you are not making a vegan pineapple mousse. Occasionally I make it with double whipping cream and it turns out lovely.
Puree and Strain The Pineapple
This step is important whether you use cooked or canned pineapple. It just gives a nice smooth texture. No one enjoys pineapple fiber in a smooth velvety dessert.
Some Pineapple Recipes To Check Out:
Did I mention, I love pineapple? Yes I do, fresh or canned. I can actually finish a can of pineapples, but have to hold back…desperately. During the pineapple season, I buy constantly keep on buying them till hubby complains that the apartment smells as though I’ve opened a pineapple market! But the pineapple smell doesn’t bother me at all.
- During the hot season, fresh pineapples are in plenty so I make fresh pineapple slush to enjoy as a refreshing and cooling treat.
- Love baking Pineapple Coconut Muffins especially for tea time or to share with my friends and neighbours.
- During the hot season I like to make Pineapple Coconut Mojito Float.. both the virgin and alcohol version. So cooling and an absolute treat.
- Lemongrass and Ginger Infused Pineapple Coconut Ice Cream is my favourite. Here I add pineapple chunks to the lemongrass and ginger infused milk along with coconut cream.
- Dainty and delightful Pineapple tartsare ideal for tea parties.
- These pineapple paleta are free from refined sugar.
- Serve fresh pineapple salsa as a starter or along with your favourite Mexican Dish.
Sunday Funday is a group of Food Bloggers. Every Sunday we share some fun, traditional, hearty or easy recipes to make Sunday Family Meals a bit more exciting. To join this fun group, visit the Sunday Funday Facebook Page. Request to join in.
Theme: NO BAKE DESSERTS
For this week Stacy who blogs at Food Lust People Love, suggested this :”Share your favorite dessert recipes that do not require turning the oven on”! This was just down my alley, as I really don’t make many oven based desserts, mostly due to the hot weather in Mombasa. My really old pineapple mousse recipe required a bit of updating, especially the write up and the definitely the photos.Therefore, for this theme I am sharing an updated post – Pineapple Mousse.
This post was first published on 26/06/2013. While the recipe remains the same, I’ve added new photos and written the post in a more constructed manner.
Here’s Other Members No Bake Desserts:
Ingredients Required For Pineapple Mousse
WATCH HOW TO MAKE PINEAPPLE MOUSSE:
- 400 g pineapple chunks canned and approx 3 cups
- 2½ tsp gelatin
- 3 tbsp powdered sugar
- 1 cup coconut cream 250ml
- ¼ cup water room temperature
- Add water in a small heatproof bowl. Sprinkle gelatin over the water. Mix gently and leave it on the side to bloom for 10 minutes.
- In the meantime get the pineapple ready. Puree the pineapple chunks with ¼ cup of the juice or water.
- Strain the pureed pineapple to remove any fibers if there are any. Add turmeric powder if you are using any.
- Heat water in a small pan. Place the bowl with the gelatin over the hot water. Mix till it dissolves.
- Add coconut cream and sugar into a big bowl. Whisk together to mix and till the mixture is a bit frothy.
- Add the pineapple puree and whisk to mix well.
- Add the dissolved gelatin mixture and whisk to mix.
- Pour the mousse into serve cups or bowls.
- Cover the cups or bowls with a lid, cling film or aluminium foil.
- Allow the mousse to set for at least 6-8 hours.
- Top with your favourite topping and serve. I just added some pineapple pieces. Can add chopped pistachio, coconut flakes, or with grated chocolate.
- If you use fresh pineapple, then you need to cook or stew it in some water to de nature the bromelain. Bromelain present in pineapple doesn't allow gelatin or agar agar to set.
- Can use fresh double or whipping cream instead of coconut cream. But I highly recommend the coconut cream.
- Use any topping of your choice... chopped pineapple, grated chocolate, toasted coconut flakes, etc.
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