How To Make Passion Fruit Mousse Recipe With Toasted Coconut & Lime Zest

Dreaming of a light, tangy, and utterly delicious dessert that’s also surprisingly easy to make?

Then you absolutely *need* to try this Passion Fruit Mousse with Toasted Coconut Flakes & Lime Zest! It’s a little bit tropical, a whole lot impressive, and the perfect way to end any meal or celebrate a special occasion. Trust me, this recipe is about to become your new go-to dessert!

Why You’ll Love It

• The vibrant, tangy flavor of passion fruit creates a refreshing and addictive taste.
• The mousse is incredibly light and airy, melting in your mouth with each spoonful.
• It’s surprisingly easy to make, requiring minimal effort and mostly pantry-staple ingredients.
• The toasted coconut flakes add a delightful textural contrast and a subtle nutty flavor.
• It’s elegant enough to impress your guests but simple enough for a weeknight treat.

What Makes This Recipe Unique?

What sets this Passion Fruit Mousse apart is the combination of fresh passion fruit pulp and a hint of lime zest. This adds an extra layer of brightness and complexity that you won’t find in many mousse recipes. The gentle folding technique ensures a light and airy texture, making this mousse a truly unforgettable dessert experience. We also toast the coconut flakes for a more intense flavor and satisfying crunch, elevating it beyond a simple garnish.

Ingredient List

• 1 cup (240ml) heavy cream, cold
• 1/2 cup (120ml) passion fruit pulp (fresh or frozen, thawed)
• 1/4 cup (50g) granulated sugar
• 2 large egg yolks
• 1 teaspoon unflavored gelatin powder
• 2 tablespoons cold water
• 1/4 cup (25g) unsweetened shredded coconut
• Zest of 1 lime
• Pinch of sea salt
• Optional: additional lime slices or passion fruit for garnish

Gelatin powder is key for the mousse to set properly, creating that perfect, light-yet-stable texture. Passion fruit pulp gives the mousse it’s vibrant flavor and beautiful color.

Step-by-Step Instructions

1. In a small bowl, sprinkle gelatin powder over the 2 tablespoons of cold water. Let it sit for 5-10 minutes to bloom (it will become thick and gel-like).
2. In a medium bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
3. In a small saucepan, gently heat the passion fruit pulp over low heat. Do not boil.
4. Slowly pour about half of the warm passion fruit pulp into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from cooking.
5. Pour the tempered yolk mixture back into the saucepan with the remaining passion fruit pulp. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 2-3 minutes). Do not boil.
6. Remove the saucepan from heat and stir in the bloomed gelatin until completely dissolved.
7. Let the passion fruit mixture cool slightly for about 10 minutes.
8. In a separate bowl, whip the cold heavy cream using an electric mixer until soft peaks form.
9. Gently fold the whipped cream into the cooled passion fruit mixture in two additions, taking care not to overmix.
10. Divide the mousse into small serving glasses or bowls. Cover with plastic wrap and chill in the refrigerator for at least 2-3 hours, or preferably overnight, to allow the mousse to set completely.
11. While the mousse is chilling, preheat your oven to 300°F (150°C). Spread the shredded coconut onto a baking sheet and bake for 5-7 minutes, or until lightly golden and fragrant, stirring halfway through to ensure even toasting. Let cool completely.
12. Before serving, sprinkle the toasted coconut flakes and lime zest on top of each mousse. Garnish with lime slices or additional passion fruit if desired.

Optional Toppings/Variations

Feel free to get creative with your toppings! Here are a few ideas:

• A drizzle of melted white chocolate
• A sprinkle of chopped pistachios
• Fresh berries like raspberries or blueberries
• A swirl of passion fruit curd
• A dollop of whipped cream

Expert Tips

• Make sure your heavy cream is very cold for the best whipping results.
• Don’t overheat the passion fruit mixture – low and slow is the key to preventing scrambled eggs.
• Fold the whipped cream in gently to maintain the mousse’s airy texture. Overmixing can deflate it.
• Allow the mousse to chill fully for the best texture. Overnight is ideal for optimal setting.
• Toast the coconut carefully and watch it, as it can burn quickly.

Frequently Asked Questions (FAQs)

• Can I use frozen passion fruit pulp?

Yes, absolutely! Just be sure to thaw it completely before using and drain off any excess liquid.

• Can I make this mousse ahead of time?
  

  Yes, the mousse can be made up to 2 days ahead of time. Store it covered in the refrigerator.

• Can I use a sugar substitute?
  

  You can try a granulated sugar substitute, but note that it might slightly affect the texture of the mousse. Use one that measures 1:1 like sugar.

• Can I use agar-agar instead of gelatin?
  

  Yes, but you’ll need to adjust the measurements according to the package instructions, as agar-agar has a stronger gelling power than gelatin. It is not a 1:1 substitution.

• How long will the mousse keep in the fridge?
  

  The mousse will keep for up to 3 days in the refrigerator, covered tightly.

Variations and Customization Options

Want to switch things up? Here are a few ideas:

• Add a Layered Effect: Pour a layer of crushed cookies or cake into the bottom of your serving glass before adding the mousse.
• Make it Chocolatey: Add 1-2 tablespoons of cocoa powder to the passion fruit mixture for a chocolate twist.
• Infuse the Cream: Before whipping the cream, add a vanilla bean pod or a sprig of fresh mint to infuse the cream with flavor. Remove the pod or mint before whipping.
• Make it Vegan: Replace the gelatin with a plant-based gelling agent like agar-agar and the heavy cream with full-fat coconut cream that’s been refrigerated overnight.
• Try other citrus: use other citrus fruits such as lime, or blood orange for a different flavor.

Serving Suggestions

This Passion Fruit Mousse is perfect for a light and refreshing dessert after any meal. Serve it chilled in small glasses or ramekins, garnished with your favorite toppings. It’s also a fantastic option for parties or potlucks, as it can be made ahead of time. It pairs well with a glass of sparkling wine or a light dessert wine for an extra special treat. It is also delightful just as it is, enjoyed with a cup of coffee or tea.

Conclusion

This Passion Fruit Mousse with Toasted Coconut Flakes & Lime Zest is more than just a dessert; it’s a little taste of paradise in every bite. It’s the perfect blend of tangy, sweet, and creamy, with a touch of tropical flair. It’s incredibly easy to make, looks stunning, and tastes absolutely heavenly. So what are you waiting for? Get in the kitchen and give this recipe a try! Don’t forget to share your beautiful mousse creations with me – I’d love to see them! Share your photos, and subscribe to our newsletter for more tasty recipes!