Name: Coconut Mousse
Cook time: 20 min
Total time: 1 3/4 hour
Yield: Makes 8 servings
Ingredients: 2 cups boiling-hot water; 1/2 pound unsweetened dried coconut (2 3/4 cups); 1 (13- to 14-ounce) can sweetened condensed milk; About 1/4 cup whole milk; 2 1/2 teaspoons unflavored gelatin (from two 1/4-ounce packages); 1/2 cup well-chilled heavy cream; 4 large egg whites; Garnish: toasted sweetened flaked coconut; fresh lime zest; cheesecloth

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Coconut MousseMikkel Vang

We imagine that biting into a cloud would be a lot like savoring a mouthful of this mousse, which dissolves gently into traces of coconut on the tongue. After the extravaganza of ingredients in the meal, this single-note dessert tastes so right.

Cooks' notes:

·Mousse can be chilled up to 1 day.
·The egg whites in this recipe are not cooked. If salmonella is a problem in your area, you can use reconstituted powdered egg whites such as Just Whites.

Recipe notes

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