Coconut mousse cake with pineapple jelly

Coconut Mousse Cake with Pineapple Jelly

If you're looking for a dessert that brings a touch of summer to every bite, then the coconut mousse cake with pineapple jelly is the perfect choice! This refreshing cake not only looks spectacular but is also easy to make, making it ideal for any festive occasion. Inspired by the famous Piña Colada cocktail, we have combined tropical flavors into a dessert that will make you feel like you're on a sunny beach.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 10

Ingredients:

*For the base:*
- 100 g almond flour
- 100 g chocolate (milk or dark, depending on preference)
- 100 g butter
- 3 eggs
- 100 g Green Sugar (sugar substitute based on stevia)

*For the coconut mousse:*
- 300 ml coconut milk
- 50 g Green Sugar
- 300 g heavy cream
- 2 teaspoons vanilla sugar
- 6 g gelatin (about 1 packet)

*For the pineapple jelly:*
- 250 ml pineapple puree (canned or fresh)
- 5 g gelatin
- 2 tablespoons Green Sugar

Preparation:

1. Preparing the base:
Start by blending the almond flour until it becomes a fine powder. Preheat the oven to 180°C and grease the bottom of a 26 cm round cake pan or line it with parchment paper.

2. Melting the chocolate:
In a double boiler or a heatproof bowl over simmering water, melt the chocolate together with the butter, stirring constantly to prevent burning. Once melted, let the mixture cool slightly.

3. Mixing the ingredients:
Separate the eggs. Mix the yolks with Green Sugar until you get a smooth mixture, then add the melted chocolate and almond flour. Whip the egg whites until stiff and gently fold them into the chocolate mixture, being careful not to deflate the batter.

4. Baking the base:
Pour the mixture into the prepared pan and bake in the middle of the oven for 25-30 minutes. The base is done when a toothpick inserted into the center comes out clean. Let it cool on a wire rack without cutting.

5. Preparing the coconut mousse:
In a saucepan, bring the coconut milk to a boil with Green Sugar, stirring constantly. Remove from heat and add the gelatin hydrated in 5-6 tablespoons of cold water, mixing well. Let the mixture cool.

6. Whipping the heavy cream:
Whip the heavy cream with the vanilla sugar until it becomes firm and chill it. When the coconut cream has cooled and started to thicken, gently fold in the whipped cream with upward motions to keep the air in the mixture.

7. Assembling the cake:
Place the base on a serving platter and surround it with a support ring. Pour the coconut mousse over the base and refrigerate the cake for 2-3 hours, or until the mousse has set.

8. Preparing the pineapple jelly:
Blend the canned pineapple into a puree. Add Green Sugar and mix well. Hydrate the gelatin in a little cold water, then add it to the pineapple puree, mixing until completely dissolved.

9. Finishing the cake:
Pour the pineapple jelly over the set mousse and refrigerate for another hour for the jelly to firm up.

10. Serving:
Cut the cake into slices and serve it cold. You can decorate with coconut flakes or fresh pineapple slices for an even more appetizing look!

Practical tips:
- If you want a more intense coconut flavor, you can add a few tablespoons of coconut liqueur or coconut flakes to the mousse.
- Make sure the heavy cream is well chilled before whipping to achieve an airy texture.
- Use a can of pineapple in natural juice to avoid adding extra sugars.

Nutritional benefits:
The coconut mousse cake with pineapple jelly is low in calories due to the use of Green Sugar, a natural sweetener with zero calories. Coconut is rich in fiber and healthy fats, while pineapple is an excellent source of vitamin C, which helps strengthen the immune system.

Frequently asked questions:
- Can I use another sweetener?
You can replace Green Sugar with another natural sweetener, but make sure to follow the specific usage instructions for each product.

- How can I store the cake?
The cake is best stored in the refrigerator, covered with plastic wrap, and can be consumed for 3-4 days.

- What drinks pair well with this cake?
A pineapple-based cocktail or a glass of prosecco would perfectly complement this dessert, highlighting the tropical flavors.

This coconut mousse cake with pineapple jelly is not just a simple dessert, but a culinary experience that combines textures and flavors in a delicious way. I promise that each slice will bring joy to the faces of your loved ones! Enjoy it with pleasure and don’t forget to share this recipe with everyone who loves fine desserts!

 Ingredients: Ingredients for the cake base: -100g almond flour -100g milk or dark chocolate (whichever you prefer) -100g butter -3 eggs -100g Green Sugar Ingredients for coconut mousse: 300ml coconut milk 50g Green Sugar 300g whipping cream 2 teaspoons vanilla sugar 6g gelatin Ingredients for pineapple jelly: 250ml pineapple puree 5g gelatin 2 tablespoons Green Sugar

 Tags:  cream cake celebratory cakes pineapple dessert mousse recipe