Eggless Coconut Pineapple Mousse Recipe

Ingredients

• 1 cup coconut milk (nariyal ka doodh)
• 1/4 cup chopped canned pineapple
• 2 1/2 gms agar-agar (china grass), blended into a smooth powder
• 4 tbsp sugar
• 1 tsp lemon juice
• lemon
• 1 cup unbeaten whipped cream
• 4 cherries

Steps

1. Soak the agar-agar in ¼ cup of warm water for 30 minutes and keep aside,
2. Combine the pineapple and ½ tbsp of sugar in a bowl, mix well and keep aside.
3. Heat a pan, add the soaked agar-agar and cook till the agar-agar dissolves completely.
4. Meanwhile, combine the remaining 3½ tbsp of sugar and coconut milk in another deep pan and bring to boil, while stirring continuously.
5. Add the agar-agar mixture to the coconut-milk mixture, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
6. Remove from the flame and strain the mixture using a sieve.
7. Transfer the mixture into a bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation.
8. Add the prepared pineapples, lemon juice and lemon yellow colour and mix gently.
9. Add the beaten whipped cream and fold gently.
10. Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets.
11. Garnish with cherry and serve chilled.