Cooking Tree is serving you a delectable recipe for Coconut banana mousse cake, and we’ll show you how to prepare it from scratch.
I made a cream cheese mousse cake with sweet banana and soft coconut flesh~
Make a cream cheese mousse, divide the dough into two, put mashed bananas in one part and canned coconut in the other part, and mix.
I put the two types of mousse in the mold alternately and mixed it naturally to harden it, but I think it’s different and interesting~~^^
When the cake is cut, the coconut flesh is embedded in it, so it looks appetizing and adds texture to the meal.
I sliced banana on top and wrapped it around it, but it needs to be sliced thinner than I thought so it sticks well and wraps around nicely.
I think bananas and coconuts are a good combination too!^^
Enjoy watching~~♬~
Follow along with the 📝 recipes below👇🏾👇🏾
Ingredients
- 60g Crushed Lotus Cookies
- 25g Melted unsalted butter
- 150g Cream cheese
- 35g Sugar
- 60g Plain Yogurt
- 2g Vanilla extract
- 4g Melted gelatin sheet (or 3g Powdered gelatin)
- 120g Whipped cream (whipped 50~60%)
- 90g Bottled coconut
- 90g Mashed banana
- Yellow food coloring
Instructions
- Mix crushed lotus cookies and melted unsalted butter, press firmly on the bottom of the mold, and place in the refrigerator.
- Soften the cream cheese, add sugar, plain yogurt, and vanilla extract and mix, then add melted gelatin and mix.
- Add the whipped cream and mix, then divide the dough into 2 equal parts, add the coconut flesh and mix.
- In the other dough, add a little bit of mashed banana and yellow food coloring, mix, and then add them alternately with the coconut mousse in the mold, flatten, and harden in the refrigerator for 2-3 hours.
Garnish with sliced bananas.
Recipe video
Thank you for watching~♥
Enjoy
