3 Ingredient Tropical Mousse

A delicious, creamy, dreamy mousse dessert with a tropical twist that is sure to impress.

Ingredients

  • 1 can (400ml) of full fat coconut milk
  • 200g white chocolate
  • 250ml V-Fusion Passion Fruit, Mango and Carrot Juice

Method

  1. Place the can of coconut milk in the fridge overnight, or the freezer for 1-2 hours. This will enable the cream to fully separate from the water.
  2. When you are ready to prepare the mousse, the first step is to melt the white chocolate. Boil a small amount of water in a large saucepan. Either rest a glass bowl on top, or hold a smaller saucepan over the water, making sure it does not touch the water. The steam will provide enough heat to gently melt the chocolate. Stir frequently with a spatula to ensure it melts evenly. Remove from the heat and set aside.
  3. Open the chilled can of coconut milk. You will find that the cream is at the top, and is very firm. Scoop it all out, leaving the water behind (TIP: You can keep the water to use in a smoothie).
  4. With a hand or stand mixer, beat the coconut cream until smooth and whipped. Leave the mixer running and add the V8 juice in a slow stream. Beat until the mixture is frothy, about 2-3 minutes.
  5. Finally, slowly fold in the melted white chocolate, and continue to mix on a high setting for a final couple of minutes to get it as fluffy as possible.
  6. Pour the mixture into moulds and set in the refrigerator overnight.
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3 Ingredient Tropical Mousse

A delicious, creamy, dreamy mousse dessert with a tropical twist that is sure to impress.

3 Ingredient Tropical Mousse recipe using V8 Juice

Serves: 6

Course: Dessert

Prep/cook time: 15 Minutes

Difficulty: Easy

V8 product used: V-Fusion - Passion Fruit, Mango & Carrot

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Ingredients

  • 1 can (400ml) of full fat coconut milk
  • 200g white chocolate
  • 250ml V-Fusion Passion Fruit, Mango and Carrot Juice

Method

  1. Place the can of coconut milk in the fridge overnight, or the freezer for 1-2 hours. This will enable the cream to fully separate from the water.
  2. When you are ready to prepare the mousse, the first step is to melt the white chocolate. Boil a small amount of water in a large saucepan. Either rest a glass bowl on top, or hold a smaller saucepan over the water, making sure it does not touch the water. The steam will provide enough heat to gently melt the chocolate. Stir frequently with a spatula to ensure it melts evenly. Remove from the heat and set aside.
  3. Open the chilled can of coconut milk. You will find that the cream is at the top, and is very firm. Scoop it all out, leaving the water behind (TIP: You can keep the water to use in a smoothie).
  4. With a hand or stand mixer, beat the coconut cream until smooth and whipped. Leave the mixer running and add the V8 juice in a slow stream. Beat until the mixture is frothy, about 2-3 minutes.
  5. Finally, slowly fold in the melted white chocolate, and continue to mix on a high setting for a final couple of minutes to get it as fluffy as possible.
  6. Pour the mixture into moulds and set in the refrigerator overnight.