Tropical Coconut Mousse with Bananas
This delicious tropical flavored mousse is a combination of fruit, gelatin, cream, and fruit juices. If you want to make something with a light and fruity flavor, this coconut mousse is delicious. Strawberry, banana and orange juice adds to the exotic taste.
This is a simple recipe to make. If you cannot get strawberry-banana gelatin, try using strawberry gelatin or any other fruity flavor. Orange gelatin or pineapple gelatin would also be good with this coconut mousse recipe. If you have some creamed coconut, you could dissolve it in the boiling water for a more coconut-intense flavor. Else, a little coconut milk in the strawberry juice mixture would be good. Coconut flakes are used to give this coconut mousse recipe a good flavor, and these are also used to make coconut cake or to flavor savory recipes like curry. Coconut flakes can also be used to make delicious coconut cookies and it is worth keeping this ingredient in the cupboard so you can make coconut desserts whenever you fancy.
The salt is used to counteract the sweetness of the fruit and fruit juice. A pinch of salt is used in lots of different cake recipes and other sweet recipes. You cannot taste it in the finished dessert but it does stop it from having a one-dimensional flavor and from being overly sweet. Do not go overboard with the salt. You only need a tiny pinch of it.
- 2 packages strawberry-banana gelatin
- 1 cup boiling water
- 2 tablespoons sugar
- 2 small containers Cool Whip
- 1 ¼ cup coconut flakes
- ½ teaspoon salt
- 1 cup orange juice
- 1 banana, sliced
- 1 small can strawberries in juice
- Drain the canned strawberries, keeping the liquid.
- Add enough water to the liquid so you get 2 cups.
- Combine the gelatin with the boiling water until it dissolves, then add the strawberry juice, salt, and sugar.
- Let this mixture set for about an hour or until it starts to thicken.
- Beat it until it is foamy, then stir in the banana slices, drained strawberries, 1 cup of the coconut flakes and Cool Whip and beat again until the mixture is light, airy, and mousse-like.
- Chill for 2 hours in the refrigerator, or until set, then sprinkle the remaining coconut flakes on top and serve.
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