Take-out Tuesday, Coconut Moussé with Bunny Ear Brittle
This dessert is so easy to make, so much fun to serve, and has infinite possibilities for variation
Just 4 ingredients: Jello instant pudding mix, Cool Whip whipped topping, milk, extract
Stir the milk into the pudding mix, add extract and fold in topping. That’s it!
For an extra touch, I made coconut brittle
It’s made with pantry staples, flour, brown sugar, light corn syrup, and butter with a dash of lemon juice and coconut extract
It’s ready for baking in a matter of minutes
Place even dollops of brittle batter on a parchment lined baking sheet, spacing them evenly and topping with coconut shreds. Bake at 350 for 7-8 minutes
Don’t be surprised when you look in the oven and see this!
Continue baking until evenly golden, 1-2 more minutes. Do not over bake or brittle will start to burn and be too hard
Immediately remove parchment from baking pan and lay paper on counter for brittle to cool, then break into pieces and store in an air tight container until serving
Try to break brittle into rectangular shapes for bunny ears and top moussé with additional coconut
The moussé can be made in any flavor, and you can use sugar free Jello, lite Cool Whip and skim milk to make it more figure friendly
1 box, 3.4 oz., Jello coconut creme instant pudding
1 1/2 cups coconut milk
1 tsp coconut extract
1/2-3/4 cup Cool Whip, thawed
Combine dry pudding mix with milk and extract in a medium mixing bowl. Stir for 2-3 minutes to combine well. Add Cool Whip to taste, folding in gently. Refrigerate until serving.
Garnish with Coconut Brittle pieces
1/4 cup butter
1/3 cup brown sugar
2 1/2 Tablespoons light corn syrup
6 Tablespoons flour
1 tsp coconut extract
1 tsp lemon juice
1/4 cup sweetened coconut
Melt butter with sugar and corn syrup in small saucepan over low heat. Stir well and continue to cook over low until mixture resembles a thick caramel syrup. Remove from heat and cool 2 minutes. Stir in extract.
Add flour, 2 Tablespoons at a time, stirring well after each addition.
Line a baking sheet with parchment paper and drop batter into rounds, about 1 heaping Tablespoon full, spacing evenly several inches apart. Sprinkle batter rounds with coconut.
Bake at 350 for 8 minutes, mixture will have melted into one big layer. Check doneness and continue to bake until golden, about 2 more minutes. Remove brittle from oven, carefully lift parchment off pan and lay on the countertop to cool brittle. Break into pieces* and store in a tightly lidded container.
Try to break brittle into long rectangular shapes for bunny ears and insert the ears into the top of the moussé serving to resemble bunny ears
This dessert is like a deconstructed version of cannolli, with the crisp cookie and the creamy moussé
Almond Joy Moussé: Chocolate pudding, almond milk, almond extract, Cool Whip, coconut shreds and chocolate curls for garnish
Butter Rum Moussé: Butterscotch pudding, milk, rum extract, Cool Whip, butterscotch chips for folding in or garnishing
Strawberry Moussé: Strawberry pudding, milk, vanilla extract, Cool Whip, fresh berries for garnish
As I said, infinite possibilities!!
🐇 🐰 🐇 🐰 🐇 🐰
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