Heath and I took off a couple weeks ago for Spring Break and it was one I didn’t know how much I needed. The nonstop pace that this year has brought came to a screeching halt. This kind of sudden swing always produces a tinge of guilt in me. If I’m not doing something productive then I must be wasting time.. Ugh. Granted, I know how dearly important taking time for ourselves is to overall health. I am a huge proponent of self-care and yet, at times, the worst offender of ignoring all things related to caring for myself.
So, we left the chilled Midwest behind for tropical temps, water, and sand. And while the warm air and sunshine did me good, it was the time the two of us got to just be together that made me keenly aware of how easily that can get lost in the shuffle.
In trying my mightiest to bring our tropical vibes home, I present to you this piña colada mousse. Taking advantage of pineapple juice’s natural sweetness, I enhanced the sweet with just a bit of honey. Add eggs, coconut whipped cream, vanilla, and a touch (or more) of rum, and you’ve got yourself one easy dessert. The recipe calls for three tablespoons of rum which, in my best Goldilocks voice is, “Just right”. Boozy but not overwhelmingly so. If rum isn’t your thing, the mousse is equally delicious on it’s own.
- 5 egg yolks, room temperature
- 1 cup unsweetened pineapple juice
- ¼ cup honey
- 2 cans coconut milk, full fat, refrigerated overnight
- 1 teaspoon pure vanilla extract, divided
- Shredded unsweetened coconut, optional
- 3 tablespoons gold rum
- In a small saucepan, combine pineapple juice and honey and simmer until liquid reduces (to ¾th of a cup), about 5 minutes. In a medium bowl, whisk egg yolks well. Add half of egg yolks into the saucepan in a slow stream, stirring constantly. Add the rest of the yolks, stir. Cook over low heat, stirring frequently, until mixture thickens (about 10 minutes).
- Transfer mixture to a large bowl and beat with an electric mixer until the mousse has cooled and is very thick. Scoop out the firmed up coconut milk from one can and place in a medium bowl. Add ½ teaspoon vanilla extract. Beat with electric mixer until soft peaks form and it takes on a "whipped" appearance. Add rum to coconut whipped cream and beat until combined.
- Fold coconut whipped cream into mousse. Cover and chill mousse for at least two hours.
- Before serving, open second can of coconut milk, remove solid and place in bowl, add remaining ½ teaspoon of vanilla, and whip with electric mixer. When ready to serve mousse, top with coconut whipped cream. Sprinkle with shredded coconut if desired.