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Coco Mocha Mousse Pie

Smooth and creamy, this pie is exceptional when paired with our Coconut-Shortbread Piecrust.
  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 15-ounce can Coco Lopez Cream of Coconut
  • 1/4 cup Kahlúa or strong cold coffee
  • 3 tablespoons unsweetened cocoa powder
  • 2 cups whipping cream, whipped
In a small saucepan, sprinkle the gelatin over the water and let stand for one minute. Over low heat, stir until gelatin is completely dissolved.

In a medium bowl, combine the cream of coconut, Kahlúa (or coffee) and cocoa. Stir in the gelatin mixture. Chill for 10 minutes.

Remove mixture from refrigerator and gently fold in the whipped cream until well combined. Pile into 9-inch baked pie crust.

Chill two hours or until set. Garnish with chocolate curls or a sifting of cocoa powder. Refrigerate leftovers.
Kitchen tools you'll need: 9-inch Pie Baker, Mixing Bowls, Saucepan
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