Dessert

Easy Coconut Pumpkin Mousse

Easy Coconut Pumpkin Mousse

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No-Bake Creamy Dessert

If you love smooth and creamy desserts, this Easy Coconut Pumpkin Mousse will become your new seasonal favorite! Inspired by festive fall flavors, it combines the natural sweetness of pumpkin with the tropical sweetness of coconut, creating a light, elegant dessert ready in minutes – no baking required. Each serving highlights the velvety texture of the GOYA® Coconut Milk, the smoothness of GOYA® Cream of Coconut, and the rich flavor of GOYA® Organic Pumpkin Puree. Enjoy it chilled and transform your celebrations into moments of flavor and sophistication with a dessert that’s as easy as it is irresistible.

Total Time

25m

(plus chilling time)

Prep Time:20m

Cook Time:5m

Yields:6 Servings

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Ingredients

For mousse:

2 tsp.

unflavored gelatin

1 can
(15 oz.)

GOYA® Organic Pumpkin Puree

1 cup

GOYA® Coconut Milk

Find in-store

3 tbsp.

sugar

1½ tsp.

pumpkin pie spice

¼ tsp.

GOYA® Sea Salt

2 cups

cold heavy cream

1 tsp.

vanilla extract

For coconut whipped cream and garnish:

8 oz.

GOYA® Cream of Coconut, (only the coconut fat)

Buy at Shop.goya.com

Find in-store

8 oz.

heavy cream

¼ cup

powdered sugar

½ tsp.

vanilla extract

½ cup

toasted flaked coconut (optional)

1
(3.5 oz.)

bar dark chocolate, shaved into curls

Directions

Kitchen View

Step 1

<p>For the mousse: In a small bowl, sprinkle gelatin over 1/4 cup of room-temperature water; let sit until the gelatin softens, about 5 minutes. In a medium saucepan over medium-low heat, stir together the pumpkin puree, coconut milk, sugar, pumpkin spice, salt, and gelatin mixture. Cook, stirring occasionally, until the mixture is thoroughly combined and smooth (do not let it boil), about 3 to 5 minutes. Remove from heat and let cool completely at room temperature, about 30 minutes.</p>

Step 2

<p>In a medium bowl, using a handheld electric mixer, beat the heavy cream and vanilla until stiff peaks form. Fold in the cooled pumpkin mixture until just combined.</p>

Step 3

<p>Transfer the mixture to a piping bag. Pipe into six 6-ounce glasses. Refrigerate for at least 3 hours or overnight.</p>

Step 4

<p>For the coconut whipped cream and garnish: Chill the cream of coconut in a large metal mixing bowl in the refrigerator overnight.</p>

Step 5

<p>Place the hardened cream of coconut in a large chilled bowl with the heavy cream, sugar, and vanilla. Using a handheld electric mixer, beat for 1 to 2 minutes, until light and creamy. Alternatively, beat by hand with a whisk for 6 to 7 minutes, until creamy.</p>

Step 6

<p>Top each mousse with a dollop of coconut whipped cream and garnish with flaked coconut (if using) and chocolate curls. Serve and enjoy!</p>

Products in this Recipe

Organic Pumpkin Puree
Organic Pumpkin Puree
Coconut_Milk 13.5oz

Find in-store

Coconut Milk
sea salt
Sea Salt
Cream_of_Coconut_Front_15oz

Buy at Shop.goya.com

Find in-store

Cream of Coconut

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Recipe Tags

Dessert

Fruit

No-Cook

All-Occasion

Under 30 minutes

All-Year

Pudding

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