I’m either taking up residence in the freezer, or only eating frozen food until summer is over. It is too darn hot. Oh, plus humidity. Frozen grapes, frozen peas, and frozen coconut mousse can sustain me for a few days, right? This frozen coconut mousse is my summertime dream: rich, smooth and creamy. The dark chocolate magic shell is the perfect crunchy cap on the mousse. With only 5 ingredients, it can be your dream, too! Frozen mousse is a way to have ice cream without an ice cream maker. I made a similar frozen lemon mousse with warm white chocolate sauce last summer. The recipes for lemon and coconut mousse would be great layered together in the same ramekin with a caramel drizzle. If your math is good, the two recipes together would make a dessert that serves four. (for everyone who asks me if they can double my recipes.) Maybe I can live off that for a few days until the heat wave subsides…
I used 6-ounce ramekins to make 2 perfect portions.
You can double or triple this recipe as needed to make as many servings as you need.
Coconut Oil, 54 Ounce Weck Jelly Jar, SET of 6 6 ounce ramekins
