Coconut mousse

This is a quick, tasty and easy mousse filling that goes excellent with mango, lime or pineapple for example.


  • 1,5 dl unsweetened dried coconut
  • 2 dl sour cream
  • 2 dl whipped cream
  • 1 dl caster sugar
  • Optional – a few drops of coconut flavoring


  1. Mix sour cream, sugar and coconut by hand. Leave for 30 min in the fridge to thicken. Fold in the whipped cream. Done!
    If you want it more stable you can add more coconut
    You can also add a couple of tbsp of Malibu or other coconut liquer

Comments (3)


By my calculation 1 teaspoon = approx 5 mL, so 1 deciliter (aka 100 mL) is equal to: 20 teaspoons which is equal to:

1/4 cup plus 2 Tablespoons plus 2 teaspoons