 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This is a fantastic Coconut Mousse that is great on its own, but reaches a new level of delicious when spread on Gingerbread cookies. Read more . I love it. Ingredients:
1/4 cup butter, softened |
1 tsp coconut or vanilla extract (i almost always use vanilla) |
1 (8 oz) package cream cheese, softened |
2/3 cup sugar |
1 pint (2 cups) heavy whipping cream |
1/2 cup sweetened flaked coconut |
toasted sweetened flaked coconut, for garnish |
Directions:
1. Place butter, extract and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sugar; continue beating until well mixed.
2. Increase speed to high. Beat, gradually adding whipping cream, until stiff peaks form. Gently stir in 1/2 cup flaked coconut by hand.
3. To serve, divide mixture evenly among 8 individual serving dishes. Cover; refrigerate until serving time. Sprinkle with toasted coconut, if desired.
|
|