No-Bake Brazilian Passion Fruit Mousse with Toasted Coconut

If using fresh passion fruit, scoop the pulp and strain out most of the seeds, reserving a spoonful of seeds for garnish.

Serves 6

Ingredients

• 1 cup passion fruit pulp (from about 6 fresh fruit or frozen concentrate)
• 1 (14-ounce) can sweetened condensed milk
• 1 cup heavy cream, cold
• 1 tablespoon powdered gelatin
• 3 tablespoons cold water
• 1/4 cup toasted shredded coconut
• 2 tablespoons passion fruit seeds, for garnish
• Fresh mint leaves, for garnish

Instructions

1. If using fresh passion fruit, scoop the pulp and strain out most of the seeds, reserving a spoonful of seeds for garnish.
2. Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes, then gently warm it until fully dissolved and clear.
3. In a blender, combine the passion fruit pulp and sweetened condensed milk and blend until smooth, then blend in the dissolved gelatin.
4. In a separate chilled bowl, whip the cold heavy cream to soft peaks.
5. Gently fold the whipped cream into the passion fruit base in three additions, keeping the mixture light and airy.
6. Divide the mousse among 6 glasses or cups and refrigerate at least 4 hours, or until set and softly firm.
7. Just before serving, top each mousse with toasted coconut, a scattering of passion fruit seeds and a mint leaf.
8. Mousse de maracuja is a fixture of Brazilian home kitchens, prized because it comes together with pantry staples and no oven, a blessing in tropical heat. The bracing tartness of passion fruit against sweet condensed milk makes it irresistibly refreshing, and its make-ahead, chill-and-serve ease makes it a summer dessert you can prep long before guests arrive.

Nutrition (estimated, per serving)

• Calories: 380 kcal
• Protein: 7g
• Fat: 22g
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 36g
• Sodium: 90mg