COCONUT MOUSSE WITH APRICOT SAUCE 

Coconut cream can be bought packaged, canned, or in a cart f using the packaged variety, cut  60g. Use 2 tablespoons of the cartin or canned type. 

COCONUT MOUSSE 

• 125g white chocolate 

• 60g packaged coconut cream 

• 300ml jar of thickened cream 

• 3 teaspoons gelatine 

• 2 tablespoons white rum 

• 2 egg whites 

APRICOT SAUCE 

• 125g dried apricots 

• 2½ cups water 

• 2 tablespoons sugar 

 COCONUT MOUSSE WITH APRICOT SAUCE RECIPE:

Melt chopped chocolate in hot water, stir in coconut cream, and cool slightly. Beat cream until soft peaks form, fold in chocolate mixture. Sprinkle gelatine over rum, dissolve over hot water, and add to coconut cream mixture. Beat egg whites until soft peaks form, and gently fold them into the mixture. Pour into 6 small souffle dishes, and refrigerate for several hours or until set. 

Apricot Sauce: Place chopped apricots and water in the pan, cover, and simmer for 20 minutes or until the apricots are soft, add sugar, blend, or process until smooth. Depending on the apricots, a little more water may need to be added at this stage to make a thin pouring sauce.

Serves 6.

Also Read: BERRY CREAM MOUSSE