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Coconut Mousse Cake with Fresh Mango & Raspberry

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  • Author: Mari
  • Total Time: 6 hrs 45 mins
  • Yield: 10 slices
  • Diet: Vegetarian

Description

This Coconut Mousse Cake with fresh mango and raspberry is a showstopping tropical dessert featuring a silky coconut mousse, juicy fruit layers, and a glossy ocean-toned mirror glaze. It’s perfect for summer parties, baby showers, or anyone craving an elegant, fruit-forward mousse cake.

Ingredients

For the Coconut Mousse:

  • 1 1/2 cups coconut cream (chilled)

  • 1/2 cup heavy cream

  • 1/4 cup granulated sugar

  • 1 1/2 tsp gelatin powder

  • 2 tbsp cold water

  • 1 tsp vanilla extract

For the Filling:

  • 1/2 cup diced ripe mango

  • 1/2 cup fresh raspberries

  • 1/2 cup whipped cream tinted blue (use gel food coloring)

For the Glaze & Assembly:

 

  • 1 1/4 cups white chocolate chips

  • 2/3 cup sweetened condensed milk

  • 2 tbsp glucose syrup or corn syrup

  • 1/2 cup water

  • 2 tsp gelatin

  • 1/4 cup cold water (for blooming gelatin)

  • Blue gel food coloring + edible glitter (optional)

Instructions

  • Make the Coconut Mousse: Bloom gelatin in 2 tbsp cold water for 5 minutes. In a saucepan, heat coconut cream, sugar, and vanilla until steaming. Stir in gelatin until dissolved and let cool slightly.

  • Whip heavy cream to soft peaks and gently fold it into the coconut mixture. Chill until slightly thickened but still pourable.

  • Assemble the Cake: Line a silicone mold with acetate or plastic wrap. Pour a layer of mousse into the base. Add mango, raspberries, and blue whipped cream swirls randomly. Top with remaining mousse. Tap gently and smooth the top. Freeze 4–6 hours or until completely firm.

  • Make the Glaze: Bloom gelatin in cold water. In a saucepan, heat white chocolate, condensed milk, glucose, and water until melted. Stir in bloomed gelatin. Add blue food coloring. Let the glaze cool to 90°F (32°C).

 

  • Decorate & Serve: Pour glaze over the frozen cake. Sprinkle with edible glitter or shimmer. Let sit at room temp for 15 minutes before slicing and serving.

Notes

  • Use gel food coloring for vivid, pastel hues without affecting texture.

  • For cleaner slices, dip your knife in hot water and wipe between cuts.

 

  • Can be made ahead and kept frozen for up to 5 days before glazing.

  • Prep Time: 45 minutes
  • chill time: 6 hours
  • Category: Dessert, Cake
  • Method: No-Bake, Freezer Set
  • Cuisine: Modern, Tropical Fusion

Find it online: https://yumandjoy.com/coconut-mousse-cake-with-fresh-mango-raspberry/