Ingredients
For the Mousse:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional, for enhanced coconut flavor)
- 1 cup coconut cream (or full-fat coconut milk, chilled)
- 1 cup crushed pineapple, drained
- 1 cup heavy whipping cream
- ¼ cup shredded coconut (optional for texture)
For Garnish:
- Whipped cream
- Toasted coconut flakes
- Maraschino cherries
- Fresh pineapple slices
Instructions
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and coconut extract (if using). Continue mixing until well combined and fluffy.
Slowly add the coconut cream (or full-fat coconut milk) to the cream cheese mixture. Beat until the mixture becomes smooth and slightly airy. If the coconut cream has separated, whisk it well before adding to ensure an even consistency.
Fold in the drained crushed pineapple, gently stirring to distribute the fruit evenly. If you like more texture, you can also add shredded coconut at this stage.
In a separate bowl, beat the heavy whipping cream until stiff peaks form. This step is essential for achieving a light and airy mousse consistency.
Using a spatula, gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix—this will help maintain the fluffy texture of the mousse.
Spoon the mousse into serving glasses or a large bowl. Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the texture to firm up.
Before serving, top with a dollop of whipped cream, a sprinkle of toasted coconut flakes, a maraschino cherry, and a small pineapple slice for a classic piña colada presentation. Enjoy chilled!
- Prep Time: 15 minutes
- Chill Time: 2 hours
Nutrition
- Calories: 320
- Sugar: 19g
- Fat: 22g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g