Take-out Tuesday, Coconut Moussé with Bunny Ear Brittle

the Painted Apron

7 years ago

Bunny alert!

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

Coconut Moussé

Course Dessert

Cuisine American

Keyword bunny ears, coconut brittle, coconut dessert, coconut mousse, Easter dessert

Prep Time 5

Cook Time 15

Ingredients

Coconut Mousse

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

Coconut Brittle

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

Instructions

Brittle

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.

Mousse

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 right before serving
This makes 4-6 servings

Notes

*Bunny Ears
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