Coconut Mousse from LeRuth’s 20th Anniversary Cookbook
Updated: Jan 4
Summer is here. Time for people to start thinking tropical. Whenever I think of the tropics, I think of coconut. Here is a recipe from my favorite lost restaurant, LeRuth’s. It is a hit any time of the year
1 can (14oz) sweetened Condensed Milk
1 cup Coco Lopez
5 Egg Yolks
1 tablespoon Plain Gelatin
1 1/4 cups Water
3 tablespoons Grand Marnier
2 cups Heavy Cream
1 cup Angel Coconut, shredded (3 1/2 0z)
1/2 teaspoon LeRuth’s Vanilla Bean Marinade. Use a real vanilla extract.
Bring sweetened condensed milk, water and Coco Lopez to a boil. Whip egg yolks, till light and yellow. Pour hot milk mixture over beaten eggs a little at a time, stir well. Dissolve gelatin in Grand Marnier and stir into milk mixture and eggs. Cool unitl it begins to thicken to a soft custard consistency. Beat heavy cream and fold into chilled milk, egg, and gelatin mixture. Fold in Angel coconut. Chill for 3 hours before serving. Serves 6.
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