Cuban recipe
Creamy Alcohol-Free Pineapple and Coconut Mousse
A no-bake dessert with pineapple, coconut and a María biscuit base. Served well chilled in small glasses and made without alcohol.
- Preparation15 min
- Cooking15 min
- Total time4 h 30 min
- Servings6 small glasses
- DifficultyEasy
This mousse brings together the flavors of a piña colada in a creamy, alcohol-free dessert served in small glasses. The María biscuit base adds a crunchy contrast that goes beautifully with the pineapple and coconut.
It is neither a flan nor an ice cream: the mixture is made with whipped cream and gelatin and sets in the refrigerator without an oven.
Ingredients
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Method
- Put the 400 g of pineapple in a saucepan with the sugar and cook over medium heat for 10–15 minutes, until its flavor is concentrated.
AI-generated image.CiberCuba - Puree the cooked pineapple and let it cool until lukewarm.
AI-generated image.CiberCuba - Hydrate the powdered gelatin in the 25 ml of cold water following the manufacturer's instructions. If using sheets, follow the package directions.
- Dissolve the hydrated gelatin in a small portion of the lukewarm puree, without boiling. If necessary, gently heat that portion to dissolve it.
AI-generated image.CiberCuba - Mix the portion containing gelatin with the remaining puree and the cream of coconut. Let cool to room temperature without allowing it to set.
- Crush the María biscuits, mix them with the melted butter and divide the mixture among the bottoms of six small glasses, pressing lightly.
AI-generated image.CiberCuba - Whip the well-chilled cream until soft peaks form.
- Fold the pineapple and coconut mixture into the whipped cream until evenly combined.
AI-generated image.CiberCuba - Divide the mousse over the biscuit bases and refrigerate the glasses for at least 4 hours, until set.
- Before serving, garnish with the toasted shredded coconut and the 80 g of diced fresh pineapple.
