Recipe

Coconut Pineapple Mousse Cake Recipe

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Ingredients

Directions

Step #1 Start by making the caramel.
Step #2 In saucepan cook the sugar & water on top of stove until it starts caramelizing, changing color.
Step #3 When it becomes dark golden, add the crushed pineapple carefully because it will splatter.
Step #4 (Sometimes it is better to heat the crushed pineapple prior to incorporating it into the sugar.
Step #5 ) When completely incorporated pour this into a 9-inch cake pan & set aside to cool.
Step #6 It will appear to be very soft candy.
Step #7 Make custard mix by heating half & half with the coconut & the vanilla, if using the bean.
Step #8 Right before it starts to boil, egg yolks, sugar, pull off the heat & mix with the eggs, vanilla extract & coconut milk.
Step #9 pour this into cake pan that has been coated with the caramel & cook in a water bath in a 325F degree oven until it sets or feels firm (approximately 1 1/2 hrs).
Step #10 Cool in refrigerator for 24 hrs.
Step #11 To serve, place the serving platter on top of the cake pan & turn the custard over, lifting the pan off.
Step #12 Yield: 4 to 6 servings.
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