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Mousse}

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Coconut Mousse

INGREDIENTS:
2 tbsp. unflavored gelatin powder
1 cup pineapple juice
1 bottle (2 cups) Coco Reál Cream of Coconut
1 cup crushed pineapple-drained
1/4 pint of heavy whipping cream

SPECIAL NOTE: It's very important to have the whipped cream done and the Coco Reál and pineapples in the bowl prior to melting the gelatin as it will set up quickly.

DIRECTIONS:
1. Reconstitute gelatin by evenly sprinkling dry gelatin powder to pineapple juice in a sauce pot. Let sit for 5 minutes. Place sauce pot over low heat until gelatin is totally dissolved. Take off heat and let cool slightly.
2. In a bowl, add Coco Reál and crushed pineapple. Slowly pour gelatin from sauce pot to bowl.
3. Whip the heavy cream to a medium stiff peak and fold into the Coco Reál mixture.
4. Chill for several hours before serving.
5. Garnish with toasted coconut.


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