My hubby celebrated his birthday a couple of days back. Our 3 year old woke up in the morning -hugged, kissed & wished him. She also reminded him “Don’t forget to wear your crown”, just as he was walking out of the door for work, with no doubt in her mind that he is going through deal of crown, birthday song, cupcakes and cheers….
Anyway, almost every single year for his birthday, I bake his favorite cake – a layered pineapple cake. But this year, being caught up so many other things, I did not get enough time to make one. However at the last minute, while I was frantically thinking of a quick & easy dessert to celebrate the day, i thought of mousse, pineapple mousse…
Now a confession… quite a few years back I had this obsession with the Pinacolada cocktail mix. No I was not pregnant. I used to have the chilled non alcoholic mix for dessert almost every single day. (That was when the health concerns do not get so intense.) I do not do that anymore, but I still love the flavor of pinacolada.
The urgency & memory combined, I scurried and checked my pantry to find that I had all the ingredients I need. So pineapple coconut mousse it was going to be. Besides the cocktail, the combination of pineapple & coconut does have a refreshing tropical touch to it. Its all fruits, and no refined sugar, & a great way to entertain the kids too. One has to agree to that.
Sending this to FIC:White hosted by Lubna of Yummy Food & started by Sunshinemom of ToungueTicklers,
1.5 Cup Pineapple Cubes in Light Syrup (If using fresh pineapple, you will need additional 1/2 cup Pineapple Juice)
Note: Do play around with the amount of honey/sugar. Pineapple, coconut & the coconut milk will lend their natural sweetness.
Slice it up & Serve with pineapple pieces & pistachios topped on the mousse. BTW, the first person to try this out and even asked for more helpings was my 7 year old daughter. She loved the pineapple pieces & nuts on the top & the melt in the mouth feel, and even asked me to make it again & to try out with different fruit combination.
And yeah, that is me in the pic…. I wouldn’t dare to put somebody else’s picture up there now, would I? ! He he he.
gorgeous pictures Soma. u are an amazing photographer. love the decorations.. just the way i like. mousse looks great too.
Sharmila, shob niye nao. pathiye debo? ekhane chole esho, aro bhalo hobe:-). I wish the flowers were edible.
This is a beautiful post !! wonderful recipie and awesome photo !! I couldnt put my eyes off this post !!!
Wow.. very Nice & innovative site.. first time here.. super recipes & all recipes are very tempting..THXS for sharing..
Pretty presentation, Soma! I love the joyous mood of the picture:) Happy birthday to your husband and hugs to the little one. I will try this dessert for the kids – they love these kinds which are semi frozen better than cakes!
Thanks for visiting me! And I am not only a one time visitor, but will be a regular here from now on!
Oh! Supriya ! Thank you so much! I would love to have you over as frequently as u want. I’ll visit u too:-)
Hi – this looks wonderful – i will make this tomorrow. I am preparing a caribbean 4 course dinner and this will be the glorious ending… Thanks for this recipe and the lovely pic
Hi this is an awesome blog and this recipe looks and sounds delish! Question, however…. what do you mean when you say “Fold in the gelatin mix into the pureed pineapple coconut mix.
Dont quite understand what you mean by folding. Would love to make this for thanksgiving so hope to see a reply from you soon! =)
Here is what “Fold” would mean.. “Folding” is combining one ingredient with another, very lightly to avoid loss of air. The motion consists of cutting vertically through the mixture and sliding across the bottom of the bowl and up the side and then turning over. Repeat until ingredients are mixed.
Folding is usually used for “whipped” ingredients such as egg whites and cream. The “whipping” add air to the ingredient making it light and fluffy, and in the case of egg whites also makes the cake/mousse etc. rise, acting like a leavening agent (e.g. baking powder).” ….. with a spoon, gently scoop out some of the part from the bottom of the container and place it on the top… don’t stir… continue doing this till all is well combined. here is a video for “Folding” :
Beat the Cream with a spoon(will take some time) or with an electric beater till you see the soft peaks on the surface of the cream. Fold in the cream (like explained above) with the pineapple gelatin mix. Again don’t stir.. it needs to keep the fluff of the cream.
[...] of eCurry made this Pineapple Coconut Mousse with Pistachios with a twist for the loved ones for a very special occasion.. Natural sweetness in the recipe [...]