Coconut Banana Mousse

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Coconut Banana Mousse


Ease of preparation rating: Medium
Yield: 4 servings



3 eggs

1 ½ cups (350 ml) milk

1 cup (240 ml) coconut milk

1/2 cup (120 ml) sugar

3 tablespoons (45 ml) corn starch

4 bananas

2 tablespoons (30 ml) honey, to garnish



In two bowls, separate egg yolks and egg whites.

In a medium pot, combine milk, coconut milk, egg yolks, sugar, and cornstarch.

Bring to a slow simmer, whisking constantly; continue to whisk and cook until custard thickens, about four to five minutes.

Remove the custard from heat and pour onto sheet pan, chill in freezer for twenty minutes.

In a bowl, whisk egg whites to stiff peaks, then fold in the chilled custard making a mousse.

Place mousse into serving cups.

To serve:

Slice bananas, layer onto mousse, and garnish with a drizzle of honey immediately before serving.

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