Coconut chocolate mousse with crispy coconut clusters

  • 4-6
  • 1 hour 30 minutes plus time for the mousse to set overnight
Not yet rated

This makes more coconut clusters than you will need, in order to use up the whole tin of condensed milk. The clusters will keep very well in a sealed jar for a week or so, and they’re a fantastic addition to cakes and desserts. We tend to end up eating them straight from the jar…

First published in 2023




Crispy coconut clusters

Coconut chocolate mousse



Preheat the oven to 160°C fan/gas mark 4


Make the coconut clusters by combining the condensed milk, maple syrup, salt, ginger and 50ml water in a saucepan. Cook this mixture until bubbling


Add the coconut chips, stir to combine then transfer the mixture to a baking tray lined with baking paper

  • 140g of coconut chips

Bake for 25-30 minutes, stirring a few times throughout. The mixture will look a little odd and naturally clump together during cooking


Set aside and allow to cool until crisp


To make the mousse, whip the cream to soft peaks on medium speed, then transfer to the fridge

  • 250g of double cream

Melt the chocolate and butter in a bain marie, then stir in the rum. Set aside to cool to just above room temperature - it should be just warm to the touch


While the chocolate is cooling, whip the egg whites to ‘barely soft peaks’ then add the sugar and continue whipping to stiff peaks

  • 3 eggs, yolks and whites separated
  • 2 tbsp of caster sugar

Stir the egg yolks into the cooled chocolate then fold in ¼ of the cream, then half the egg whites, then the remaining cream and remaining egg whites

  • 3 eggs, yolks and whites separated

Pour into serving dishes, cover and refrigerate for at least 4 hours or ideally overnight. Remove from the fridge 30 minutes before serving, then top with whipped cream and coconut clusters. Dust over some cocoa powder to serve

First published in 2023

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