Ingredients

• 1 cup canned Cream of Coconut (Such as Coco Lopez)
• 1 cup (an 8 ounce can) crushed pineapple in unsweetened pineapple juice
• 1 cup whipping cream
• 1/4 cup Bacardi Spiced Rum, or a deeper rum flavor, Dark Ron Rico Rum
• 2 tablespoons water
• 2 teaspoons unflavored Gelatin
• 6 mousse compotes, low footed wine glasses, or clear glass cups

Instructions

1. Puree the first 4 ingredients in a blender.  Transfer to a large bowl, preferably one with a pouring lip.
2. In a small saucepan add 2 tablespoons water and sprinkle with the gelatin.
3. Let stand for 6 to 8 minutes.
4. Stir over low heat, watching carefully until the gelatin dissolves completely.
5. Add the dissolved gelatin to the coconut mixture, stirring or whisking well.
6. Divide the mousse into your serving pieces of choice.  Cover with saran wrap and chill overnight.

SUGGESTED GARNISH

2 limes and 6 raspberries.  Prior to serving, cut one of the limes in half and cut 6 thin slices from one of the lime halves, placing one slice standing on end at the edge of each container.  With a fine zester, add a nice sprinkling of lime zest on top of the mousse, garnish each with a raspberry, recover with saran and return to the refrigerator until ready to serve.

By Louise Fontaine via KathyMillerTime

---