Mousse Ingredients
1 14oz. package flaked coconut
1 14oz. can sweetened condensed milk
1 ½ cups cream of coconut(Coco Lopez)
½ cup whole milk
¼ cup coconut rum(Malibu)
2 ½ tsps. Unflavored gelatin
16 z. whip topping of whip cream
4 egg whites, beaten to soft peaks(use pasteurized whites only)
¼ tsp. salt
Coconut Macaroon Ingredients
1 14 oz. bag flaked coconut
1 14oz. can sweetened condensed milk
1 tsp. almond extract
Coconut Mousse Preparation
Combine the milk and coconut rum in a medium size heat proof bowl. Sprinkle the unflavored gelatin over the surface and let bloom for approximately one minute. Place the bowl and mixture over boiling water on top of a medium sauce pan. Stir until the gelatin is completely dissolved and well combined with the liquid mixture. Remove from the heat and set aside.
In a large mixing bowl, combine the sweetened condensed milk with the cream of coconut. Stir to incorporate completely. Next, add the gelatin mixture and continue to incorporate completely.
Beat the egg whites with the salt to soft peaks and fold carefully into the mixture. Now, fold in the whip topping/whip cream until the mixture appears silky and lite. Cover with plastic wrap and refrigerate for 4-6 hours.
Basic Coconut Macaroon Preparation
Preheat the oven to 350 degrees. Place all of the ingredients into a large mixing bowl and stir until all of the liquid is absorbed into the coconut. Using a tablespoon, drop the cookies on to a parchment lined cookie sheet. Keep the cookies about ¾ inch apart. Bake for 11-13 minutes or until the top and bottom of the cookies begin to turn a golden brown. Watch these cookies closely as they burn very easily! Remove from the oven and cool to room temperature on a rack.
Parfait Assembly and Presentation
Using a tall stemmed glass(Hurricane works the best), layer broken pieces of macaroon with the coconut mousse. Repeat this process until the glass is 90 percent full. Finish the parfait with a generous portion of whip topping and garnish with toasted coconut.
Yield: 6-8 servings
Preparation time:20 minutes active, 4-6 hours passive
Cook time: 11-13 minutes(macaroons)
