Coconut milk mousse


Instead of coconut milk, fruit juice can be used, e.g. red currant or raspberry.



  • Whip the egg whites while adding the sugar gradually.
  • Squeeze out the gelatin leaves, dissolve in 2 tablespoons of hot water and add to the coconut milk while stirring vigorously.
  • Carefully mix the whipped mass to the milk and portion into glasses. Alternatively, the whole can be served in a bowl.
  • Place in a fridge for 2 hours.
  • Serve cold and if desired, garnish with dried plums or flower leaves.


  • 400 ml coconut milk
  • 4 egg whites
  • 6 tablespoons sugar
  • 4 leaves gelatin, soaked in cold water
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