Adapted from one of the most popular rum cocktails out there, this Piña Colada mousse is the perfect dessert to finish off a summer dinner party.

Ingredients:
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- 1 cup (240g) drained crushed pineapple
- 3 teaspoon gelatine
- 1/4 cup (60ml) water
- 3 eggs, separated
- 1/2 cup (110g) caster sugar
- 1/3 cup (80ml) coconut cream
- 1/3 cup (80ml) pineapple juice
- 2 tablespoons of The Great White Rum
- 2/3 cup (160ml) thickened cream
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Optional extras:
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- Whipped cream
- Toasted shredded coconut
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Instructions:
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- Spoon pineapple into four 1 cup (250ml) glasses.
- Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Cool to room temperature; do not allow to set.
- Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Stir in coconut cream, juice, The Great White Rum and gelatine mixture; transfer to large bowl.
- Beat cream in small bowl with electric mixer until soft peaks from; fold into coconut cream mixture. Beat egg whites in small bowl with electric mixer until soft peaks form; fold into coconut mixture.
- Pour mixture into glasses; refrigerate until set. Decorate with whipped cream and toasted shredded coconut, if you like.
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https://www.foodtolove.co.nz/recipes/pina-colada-mousse-12981