Piña Colada Mousse
Surprise everyone with an irresistible dessert that’s surprisingly easy to make. This Piña Colada Mousse brings together the smoothness of GOYA® Cream of Coconut, the tropical flavor of GOYA® Pineapple Chunks in Light Syrup, and the classic crunch of GOYA® Maria Cookies to create a creamy, refreshing dessert with a spectacular presentation that will win over everyone from the very first bite.
Total Time
170m
(including chilling time)
Prep Time:15m
Cook Time:5m
Yields:4 Servings
Ingredients
¾ tsp.
unflavored gelatin
1 ½ cups
5 tbsp.
sugar
1 tbsp.
GOYA® Lime Juice, or fresh lime juice
4
large egg yolks
2 tbsp.
cornstarch
¼ cup
1 ½ cups
heavy cream, kept cold, divided
2 pkgs.
(7 oz.)
GOYA® Maria Cookies, divided plus 4 whole GOYA® <a href="https://www.goya.com/en/products/maria-cookies/">Maria Cookies</a>, for garnish
2 tbsp.
powdered sugar
½ tsp.
vanilla extract
4
small pineapple wedges, for garnish
4
maraschino cherries, for garnish
Directions
Step 1
<p>In a small bowl, sprinkle the gelatin over 1 tablespoon of room‑temperature water and let it sit until softened, about 5 minutes.</p>
Step 2
<p>Combine the pineapple chunks, sugar, and lime juice in a blender and blend until smooth. In a small pot, whisk together the pineapple mixture, egg yolks, and cornstarch until fully combined. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens to a pudding‑like consistency, 3 to 5 minutes. Remove from the heat and whisk in the softened gelatin until dissolved. Add the cream of coconut and whisk until smooth. Cover with plastic wrap and refrigerate for 30 minutes.</p>
Step 3
<p>In a medium bowl, using a handheld electric mixer, beat 1 cup of heavy cream until stiff peaks form. Gently fold one‑third of the whipped cream into the pineapple mixture until smooth. Fold in the remaining whipped cream just until combined.</p>
Step 4
<p>Using your hands, break the cookies into roughly ¼‑inch pieces. Sprinkle one‑third of the crushed cookies evenly into the bottoms of 4 glasses. Spoon half of the mousse over the cookies. Add another one‑third of the crushed cookies, then top with the remaining mousse. Refrigerate for 1 to 2 hours, or until set.</p>
Step 5
<p>In a medium bowl, using a handheld electric mixer, beat the remaining heavy cream with the powdered sugar and vanilla until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe the whipped cream over the mousse and sprinkle with the remaining crushed cookies. Garnish with a whole cookie, pineapple wedges, and maraschino cherries.</p>
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Piña Colada Mousse
Prep Time: 15m
Total time: 170m
Yields: 4 Servings
<p>Surprise everyone with an irresistible dessert that’s surprisingly easy to make. This <i>Piña Colada Mousse </i>brings together the smoothness of GOYA® <a href="https://www.goya.com/en/products/goya-cream-of-coconut/">Cream of Coconut</a>, the tropical flavor of GOYA® <a href="https://www.goya.com/en/products/pineapple-chunks-in-light-syrup/">Pineapple Chunks in Light Syrup</a>, and the classic crunch of GOYA® <a href="https://www.goya.com/en/products/maria-cookies/">Maria Cookies</a> to create a creamy, refreshing dessert with a spectacular presentation that will win over everyone from the very first bite.</p>
Ingredients
¾ tsp.
unflavored gelatin
1 ½ cups
5 tbsp.
sugar
1 tbsp.
GOYA® Lime Juice, or fresh lime juice
4
large egg yolks
2 tbsp.
cornstarch
¼ cup
1 ½ cups
heavy cream, kept cold, divided
2 pkgs. (7 oz.)
GOYA® Maria Cookies, divided plus 4 whole GOYA® <a href="https://www.goya.com/en/products/maria-cookies/">Maria Cookies</a>, for garnish
2 tbsp.
powdered sugar
½ tsp.
vanilla extract
4
small pineapple wedges, for garnish
4
maraschino cherries, for garnish
Directions
Step 1
<p>In a small bowl, sprinkle the gelatin over 1 tablespoon of room‑temperature water and let it sit until softened, about 5 minutes.</p>
Step 2
<p>Combine the pineapple chunks, sugar, and lime juice in a blender and blend until smooth. In a small pot, whisk together the pineapple mixture, egg yolks, and cornstarch until fully combined. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens to a pudding‑like consistency, 3 to 5 minutes. Remove from the heat and whisk in the softened gelatin until dissolved. Add the cream of coconut and whisk until smooth. Cover with plastic wrap and refrigerate for 30 minutes.</p>
Step 3
<p>In a medium bowl, using a handheld electric mixer, beat 1 cup of heavy cream until stiff peaks form. Gently fold one‑third of the whipped cream into the pineapple mixture until smooth. Fold in the remaining whipped cream just until combined.</p>
Step 4
<p>Using your hands, break the cookies into roughly ¼‑inch pieces. Sprinkle one‑third of the crushed cookies evenly into the bottoms of 4 glasses. Spoon half of the mousse over the cookies. Add another one‑third of the crushed cookies, then top with the remaining mousse. Refrigerate for 1 to 2 hours, or until set.</p>
Step 5
<p>In a medium bowl, using a handheld electric mixer, beat the remaining heavy cream with the powdered sugar and vanilla until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe the whipped cream over the mousse and sprinkle with the remaining crushed cookies. Garnish with a whole cookie, pineapple wedges, and maraschino cherries.</p>
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