Perfect for your luau.

Ingredients:

• 1 pt half and half (2c)
• 3 envelopes unflavored gelatin
• 1/3 c water
• 1 c sugar
• 3 c grated or flake coconut (divided use)
• 1 ½ pints whipping cream (3 c)
• 1 tsp coconut extract

Directions:

1. Bring the half and half to a boil (Watch closely – it will boil over!)
2. Dissolve the gelatin in water.
3. Add gelatin mixture and sugar to half and half, cooking until sugar dissolves – about 2 minutes.
4. Cool and add 2 cups coconut.
5. Beat coconut extract and cream until stiff.
6. Fold in cooled half and half mixture.
7. Pour into 40 2oz plastic portion cups.
8. Be sure to include some coconut in each cup as it sinks to the bottom,
9. Refrigerate
10. Toast 1 cup of coconut and sprinkle on top of each refrigerated mousse.

Serves: 40 for a little taste, 8 – 10 as a dessert.

Source: A taste of Aloha, A collection of recipes from the Junior League of Honolulu