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Four glass coupes of hibiscus coconut mousse topped with dried hibiscus petals and toasted coconut flakes on marble

Hibiscus Coconut Mousse

A dairy-free mousse made by steeping dried hibiscus in coconut milk, then folding with whipped coconut cream for a tart, floral dessert that sets in 2 hours.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 glasses
Calories: 310
Ingredients Method Notes

Ingredients
  

Hibiscus base
  • 30 g dried hibiscus flowers (jamaica) about 1/2 cup loosely packed
  • 240 ml full-fat coconut milk 1 cup, for steeping
  • 60 g cane sugar about 1/4 cup, adjust to taste
  • 2 tbsp fresh lime juice
  • 2 tsp gelatin powder or 1 tsp agar-agar powder for vegan
  • 3 tbsp cold water for blooming gelatin
Coconut mousse
  • 400 ml full-fat coconut cream, refrigerated overnight 2 cans, solid cream only
  • 2 tbsp powdered sugar for whipping the cream
  • 1/2 tsp pure vanilla extract
To garnish (optional)
  • 1 tbsp dried hibiscus petals
  • 2 tbsp toasted coconut flakes
  • 4 pieces lime wedges

Method
 

Make the hibiscus base
  1. Combine the dried hibiscus flowers and coconut milk in a small saucepan over medium heat. Bring to a gentle simmer, then remove from heat and steep for 10 minutes until the liquid is deep red.
  2. Meanwhile, sprinkle the gelatin powder over the cold water in a small bowl. Let it bloom for 5 minutes until the gelatin absorbs the water and turns spongy. If using agar-agar, skip this step.
  3. Strain the hibiscus steep through a fine mesh sieve into a bowl, pressing the flowers firmly to extract all the liquid. Discard the spent flowers.
  4. While the hibiscus liquid is still hot, stir in the sugar until dissolved. Add the lime juice and stir to combine.
  5. If using gelatin, add the bloomed gelatin to the warm hibiscus liquid and stir until fully dissolved, about 1 minute. If using agar-agar, whisk 1 tsp agar powder directly into the hot liquid and return to medium heat for 2 minutes, stirring constantly.
  6. Set the hibiscus mixture aside to cool to room temperature, about 15 to 20 minutes. Don't refrigerate it yet, or it will start to set before you can fold it.
Whip the coconut cream
  1. Scoop only the thick solid cream from the chilled coconut cream cans into a cold mixing bowl. Leave behind any watery liquid.
  2. Add the powdered sugar and vanilla extract. Beat with a hand mixer on medium-high speed for 2 to 3 minutes until the cream holds soft peaks. Don't overwhip to stiff peaks, or the mousse will be dense.
Fold and set
  1. Pour about one third of the cooled hibiscus base into the whipped coconut cream and fold gently with a spatula until just combined.
  2. Add the remaining hibiscus base and fold again in slow, wide strokes until the color is even and no white streaks remain. The mousse will be pourable with a light, airy texture.
  3. Pour the mousse immediately into 4 serving glasses, dividing evenly. Tap each glass gently on the counter to settle any bubbles.
  4. Refrigerate uncovered for at least 2 hours, or until fully set. The mousse is ready when it holds its shape when the glass is gently tilted.
  5. Before serving, top with a pinch of dried hibiscus petals, toasted coconut flakes, and a lime wedge if using.

Notes

Nutrition is estimated per serving using full-fat coconut cream and cane sugar, without garnishes. Calorie count will vary slightly depending on the fat content of your coconut cream brand.