Prepare to be transported to a tropical paradise with this incredible Coconut Mango Pineapple dessert! This full recipe combines multiple layers of pure bliss: a light and airy Coconut Cream Mousse, a vibrant Passion Fruit Sauce, a delightful Crumble, a refreshing Pineapple Sorbet, and a sweet-tart Mango Pineapple Compote. It’s a dessert experience that’s rich in flavor, varied in texture, and utterly unforgettable, perfect for any special occasion or when you want to truly indulge.
Why I Love This Recipe
This Coconut Mango Pineapple dessert is a masterpiece of balance and indulgence. What I love most is how each component, while delicious on its own, comes together to create a harmonious and dynamic dessert experience. The creamy coconut mousse provides a light, ethereal base, contrasted beautifully by the intense tang of the passion fruit sauce. The crunchy crumble adds a delightful textural element, while the refreshing pineapple sorbet and the sweet-tart mango pineapple compote bring bursts of fresh fruit flavor. It’s a dessert that feels incredibly luxurious and complex, yet each step is approachable, allowing you to craft a truly show-stopping treat at home.
Ingredients
Here’s what you’ll need to create this multi-layered tropical dessert:
Coconut Cream Mousse Mixture:
- 300g coconut milk (full-fat)
- 60g granulated sugar
- 15g powdered gelatin
- 60ml cold water
- 1 teaspoon vanilla extract
- 300g heavy whipping cream
- 30g granulated sugar
Passion Fruit Sauce:
- 250g Passion fruit pulp with seeds
- 80g Caster sugar
- 10g Lemon juice
- 10g Cornstarch (optional, with 15g water)
For the Crumble:
- 150g plain flour
- 75g cold unsalted butter, cubed
- 75g granulated sugar
Pineapple Sorbet:
- 600g ripe pineapple, peeled, cored, and chopped
- 150g granulated sugar
- 50g water
- 15ml lemon juice
Mango Pineapple Compote (Layer with the mousse):
- 250g fresh pineapple, diced
- 250g fresh mango, diced
- 50g granulated sugar
- 1 tablespoon lime juice
- 1 tablespoon lemon juice
Swaps and Notes
- Coconut Milk (Mousse): Full-fat coconut milk from a can is essential for richness. Chill it overnight to easily separate the thick cream from the liquid.
- Gelatin (Mousse): Powdered gelatin is crucial for the mousse’s set. Ensure it’s bloomed properly.
- Passion Fruit Pulp: Fresh passion fruit is ideal. If using frozen pulp, ensure it’s unsweetened or adjust sugar accordingly. The seeds add texture and a unique appearance.
- Cornstarch (Passion Fruit Sauce): Optional, but highly recommended if you prefer a thicker, more spoonable sauce.
- Crumble Butter: Ensure butter is cold and cubed for a proper crumbly texture.
- Pineapple (Sorbet): Use very ripe pineapple for the best flavor.
- Mango & Pineapple (Compote): Fresh, ripe mangoes (like Alphonso, Ataulfo, or Honey mangoes) and sweet pineapple are key for a vibrant compote. Adjust sugar based on fruit sweetness.
- Lime/Lemon Juice (Compote): Freshly squeezed juices brighten the fruit flavors.
Instructions
Let’s craft this multi-layered tropical dessert!
1. Coconut Cream Mousse Mixture
- Bloom the Gelatin: In a small bowl, sprinkle the 15g of powdered gelatin evenly over the 60ml of cold water. Let it sit undisturbed for about 5 minutes. The gelatin will absorb the water and soften (bloom), becoming jelly-like.
- Heat the Coconut Milk: In a small saucepan, combine the 300g of full-fat coconut milk and 60g of granulated sugar. Heat this mixture over medium heat, stirring occasionally, just until the sugar completely dissolves. Do not bring it to a boil.
- Add the Gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the warm coconut milk mixture. Stir gently but continuously until the gelatin is completely dissolved and no granules remain.
- Chill the Mixture: Transfer the coconut mixture to a clean bowl. Let it cool down to room temperature. Then, place it in the refrigerator and chill until it’s slightly thickened, similar to a runny pudding, about 30 minutes. It should not be fully set.
- Whip the Cream: In a large, separate bowl, combine the 300g of heavy whipping cream and 30g of granulated sugar. Using an electric mixer (with a whisk attachment if you have one), whip the cream until stiff peaks form. Be careful not to over-whip.
- Combine the Mixtures: Gently fold the chilled (but still liquid) coconut-gelatin mixture into the whipped cream in three additions. Use a rubber spatula and fold carefully from bottom to top until the mixtures are just combined and no streaks remain. Overmixing will deflate the mousse.
- Chill and Serve: Transfer the mousse to a serving dish, individual glasses, or molds. Chill in the refrigerator for at least 2 hours, or preferably overnight, until it is fully set.
2. Passion Fruit Sauce
- Combine Ingredients: In a small saucepan, combine the 250g passion fruit pulp with seeds, 80g caster sugar, and 10g lemon juice.
- Prepare Cornstarch Slurry (Optional): If using cornstarch for a thicker sauce, in a tiny bowl, whisk 10g cornstarch with 15g cold water to form a smooth slurry.
- Cook the Sauce: Heat the mixture in the saucepan over medium heat, stirring constantly. If using the cornstarch slurry, whisk it into the saucepan after the sugar has dissolved. Continue stirring until the mixture comes to a boil. Reduce the heat to low and simmer for 1-2 minutes, stirring, until it reaches your desired consistency (thicker with cornstarch, thinner without). Remove from heat and let cool.
3. For the Crumble
- Combine Ingredients: In a large bowl, combine the 150g plain flour, 75g granulated sugar, and the 75g of cold, cubed unsalted butter.
- Form Crumbles: Using your fingertips, a pastry blender, or a food processor, work the butter into the flour and sugar mixture until it resembles coarse crumbs.
- Bake: Spread the crumble evenly on a baking sheet lined with parchment paper. Bake in a preheated oven (usually 350°F/175°C, or consult recipe’s main oven temp if provided) for 10-15 minutes, or until golden brown and crispy. Let cool completely.
4. Pineapple Sorbet
- Prepare Simple Syrup: In a small saucepan, combine 150g granulated sugar and 50g water. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let cool completely.
- Blend Pineapple: In a blender, combine the 600g ripe pineapple (peeled, cored, chopped) and the cooled simple syrup. Add 15ml lemon juice. Blend until very smooth.
- Churn (if using ice cream maker): Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until frozen and creamy.
- Freeze (if no ice cream maker): Pour the mixture into a shallow freezer-safe container. Freeze for 2-3 hours, then scrape with a fork to break up ice crystals. Repeat every hour until fully frozen and scoopable.
5. Mango Pineapple Compote (Layer with the Mousse)
- Combine & Simmer: In a saucepan, combine the 250g fresh pineapple (diced), 250g fresh mango (diced), 50g granulated sugar, 1 tablespoon lime juice, and 1 tablespoon lemon juice.
- Cook Compote: Heat the mixture over medium heat. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the fruit softens and the mixture thickens slightly. The fruit should still hold some of its shape. Remove from heat and let cool completely.
Tips for Success
- Accurate Measurements: For precision baking, especially with gelatin and sorbet, using a kitchen scale for grams is highly recommended.
- Gelatin Blooming: Ensure your gelatin blooms properly in cold water before adding it to warm liquid. This prevents lumps.
- Cool Mousse Base: The coconut milk-gelatin mixture must be cool but still liquid before folding into whipped cream, otherwise, it will deflate the cream.
- Cold Whipping Cream: Start with very cold heavy cream and a chilled bowl/whisk for the best whipped cream results.
- Don’t Overmix Mousse: Gently fold the two mixtures to keep the mousse light and airy.
- Ripe Fruit: The quality and ripeness of your fruit (especially pineapple and mango) will significantly impact the flavor of all components.
Serving Suggestions and Pairings
This full dessert is designed to be a showstopper!
- Layered Dessert: Assemble in clear glasses for a beautiful visual effect: start with crumble, then compote, then mousse, topped with more compote and a drizzle of passion fruit sauce.
- Plated Dessert: Serve a scoop of pineapple sorbet alongside a quenelle of mousse and a spoonful of compote, drizzled with passion fruit sauce and sprinkled with crumble.
- Garnish: Fresh mint leaves, toasted coconut flakes, or a few fresh berries add a lovely finishing touch.
- For other delightful and indulgent desserts, you might also enjoy our Slippery Drank for a dessert-inspired beverage.
Storage and Leftover Tips
Each component has specific storage needs for optimal freshness.
- Coconut Cream Mousse: Once set, the mousse (covered) can be stored in the refrigerator for up to 3 days.
- Passion Fruit Sauce: Store in an airtight container in the refrigerator for up to 1 week.
- Crumble: Store cooled crumble in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.
- Pineapple Sorbet: Store in an airtight container in the freezer for up to 2 weeks for best texture.
- Mango Pineapple Compote: Store in an airtight container in the refrigerator for up to 5 days.
It is best to assemble the final dessert shortly before serving to maintain the best textures of the mousse, sorbet, and crumble.
More Recipes You Will Love
If you loved the sweet, fruity, and delightful nature of this multi-component dessert, you’ll definitely want to explore some of our other fantastic dessert and treat recipes:
- For another utterly decadent sweet obsession, check out These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a fan of classic baked goods that are easy to make, our The Best Peanut Butter Brownies I’ve Ever Made and I’ve Made a Lot are a must-try!
- And for a delightful small treat perfect for any time, check out These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime.
- Finally, for a fun and unique dessert that’s always a hit, don’t miss This Unicorn Poke Cake Became My Favorite Party Trick.
Final Thoughts
This Coconut Mango Pineapple dessert is a true culinary journey – a collection of exquisite components that come together to form an unforgettable tropical symphony. It’s perfect for celebrating, for impressing guests, or for simply indulging in a truly special sweet treat. Each element brings its own unique contribution, resulting in a dessert that’s both complex and incredibly satisfying.
Give this full recipe a try and immerse yourself in the vibrant flavors of the tropics! Which component are you most excited to try first? Share your thoughts in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy creating!
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