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Preparation
3 hours
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Processing
1 hour
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Difficulty
Easy
Delicious, smooth coconut banana mousse with creamy, rich cream and fragrant bananas is really tempting, isn’t it? Let’s get into the kitchen and make this delicious cake for your family right away!
Ingredients for Coconut Banana Mousse Serves 3 – 4 people
Biscuit 60 gr (crushed) Sugar 35 gr Pure yogurt 60 gr Vanilla extract 2 gr Gelatin 4 gr (2 sheets heated to dissolve) Whipped cream 120 gr (whipping cream) Mashed banana 90 gr Yellow food coloring 1 teaspoon Cream cheese 150 gr (cream cheese) Coconut jelly 90 gr Unsalted butter 25 gr Sliced banana 2 pieces
Tips for choosing good bananas:
- You should choose naturally ripe bananas (such as Siam bananas, mature bananas, etc.) for a sweeter cake.
- Avoid buying bruised bananas, those that are mushy or have dark spots.
- Choose banana clusters that have both green and yellow fruits. Bananas ripened with chemicals will ripen evenly across the entire bunch, so this is considered a very important factor in choosing safe bananas for your family.
- Choose bananas with small black spots (commonly referred to as “cuốc eggs”), ripe bananas emit a characteristic light fragrance.
- A naturally ripened banana bunch will ripen evenly along the stem and body of the banana. If a banana is beautifully ripe yellow but the stem and tip are still green, it indicates that the seller has used chemicals to artificially ripen the bananas, which is not safe for health.
- You can find good quality bananas at TasteVN.
-800x450.jpg "Delicious and Unusual Banana Coconut Mousse Recipe Without an Oven 2")
Tools needed:
How to make Banana Coconut Mousse
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Make the cake base
Add 60g of crushed biscuits and 25g of unsalted butter (melted) into a bowl, mix well and pour into a 15×4.5cm mold, pressing down to make the surface even.
Refrigerate to let the cake firm up.
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Mix the Cream Cheese Mixture
Put 150gr of cream cheese into a bowl, use a whisk to mash and stir continuously in one direction to smooth out the cream.
Add 35gr of sugar, 60gr of plain yogurt, and 2gr of vanilla extract to the bowl. Stir continuously in one direction to mix the ingredients evenly.
Add 4gr of gelatin (soaked in cold water for 15 minutes to soften, then heated to melt), mix the mixture well.
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Mix the Cream Cheese and Whipping Cream Mixture
Whip 120gr of whipping cream using a hand mixer. Start at a low speed, then gradually increase to high speed, and reduce the speed again when the cream starts to thicken slightly and has streaks (whipped to about 60 – 70% is fine).
Add 120gr of whipped cream to the cream cheese mixture, gently stir in one direction to blend the mixture.
Scoop some of the cream mixture into another bowl, add 90gr of canned coconut jelly, and mix well.
In the remaining cream bowl, add 90gr of mashed banana and 1 teaspoon of yellow food coloring, and mix well.
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Pouring the mold
Take the cake base mold out of the refrigerator, slowly pour the yellow cream mixture into one corner of the mold, then scoop a bit of coconut jelly into another corner to alternate the two cream parts. Do the same for both cream parts.
Even out the surface of the cake for a nice appearance. Place the cake in the refrigerator for 2 – 3 hours to let it set completely.
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Decoration
After using a slightly warm towel to gently melt the outer surface, carefully remove the mousse frame.
Finally, place a few sliced bananas on top for decoration, and the dish is complete.
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Final product
Delicious Banana Coconut Mousse with a cold, creamy texture, rich and fragrant with banana aroma, and crispy coconut jelly is truly enticing, isn’t it? Enjoy it right away!
Tips for successful execution:
How to store mousse cake:
- Keep the cake in a food container, tightly sealed, and store it in the refrigerator at a temperature of 0 – 3 degrees Celsius. It is best enjoyed within 3 days of making.
How to store whipping cream:
- Unused whipping cream can be kept in the refrigerator, clean the cream residue on the container’s edge, seal it tightly with plastic wrap, and then place it in the fridge; this method will preserve the whipping cream for about half a month. Absolutely do not store whipping cream in the freezer as it will cause the cream to separate.
- Alternatively, you can transfer the excess whipping cream into a clean glass bottle (that has been washed, rinsed with boiling water, and dried) and seal it tightly before placing it deep in the refrigerator, avoiding the door area. This method will help you store whipping cream for up to 1 month.
See more:
Above is a guide on how to make coconut banana mousse that is delicious, smooth, and does not require an oven. Wishing you success!
*Images and recipes referenced from the YouTube channel Cooking tree 쿠킹트리
