Coconut Crepe Cake with Chocolate Mousse
The coconut crepe cake is a popular dessert in Southeast Asian cuisine, especially in countries like Indonesia and Malaysia.
This is vegetarian recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Coconut Crepe Cake with Chocolate Mousse
Ingredients
Instructions
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In a mixing bowl, whisk together coconut milk, eggs, all-purpose flour, sugar, and salt until smooth.
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Heat a non-stick skillet over medium heat and lightly grease with oil.
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Pour 1/4 cup of the batter into the skillet and swirl to evenly coat the bottom.
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Cook until the edges are golden brown, then flip and cook the other side.
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Repeat with the remaining batter to make 8 crepes.
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In a heatproof bowl, melt the dark chocolate over simmering water.
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In a separate bowl, whip the whipping cream until soft peaks form.
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Fold in the powdered sugar and vanilla extract.
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Spread a thin layer of chocolate mousse on top of each crepe.
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Stack the crepes on top of each other, finishing with a crepe on top.
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Refrigerate for at least 2 hours to allow the crepe cake to set.
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Before serving, sprinkle the shredded coconut on top.
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Slice and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 38g13%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
