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  • Writer's pictureTommy Centola

Coconut Mousse from LeRuth’s 20th Anniversary Cookbook

Updated: Jan 4, 2020

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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