Description
A light and airy no-bake mousse featuring the classic tropical flavors of pineapple and coconut with a creamy cheesecake base.
Ingredients
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup crushed pineapple, well-drained
1/4 cup cream of coconut
1 cup heavy whipping cream, cold
1 tsp vanilla extract
1/4 cup toasted coconut flakes for garnish
Instructions
Step 1: Drain the crushed pineapple thoroughly using a fine-mesh strainer to remove excess moisture.
Step 2: In a large bowl, beat the softened cream cheese and powdered sugar together until completely smooth.
Step 3: Fold in the drained pineapple and cream of coconut until evenly distributed.
Step 4: In a separate bowl, whip the heavy cream and vanilla until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 6: Chill in the refrigerator for at least 2 hours before serving with toasted coconut.
Notes
Ensure the crushed pineapple is very dry to maintain the mousse's thick consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
