Print

Lemon Coconut Cloud Hearts with Pearl Glaze

Print Recipe

Lemon and coconut combine in these light, airy mousse hearts with a crunchy coconut biscuit base and a glossy pearl glaze, perfect for a special occasion.

Ingredients

Scale
  • For the Lemon Coconut Mousse:
  • 8 oz (225 g) cream cheese, softened
  • 1 cup heavy whipping cream, chilled
  • 1/3 cup powdered sugar
  • 1/4 cup coconut cream
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • For the Coconut Biscuit Base:
  • 1 cup vanilla cookie crumbs
  • 1/4 cup shredded coconut
  • 3 tbsp unsalted butter, melted
  • For the Pearl Glaze:
  • 1/2 cup white chocolate, melted
  • 2 tbsp sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tsp edible pearl luster dust
  • For Garnish (optional):
  • Toasted coconut flakes
  • Fine lemon zest

Instructions

  1. 1. Mix the cookie crumbs, shredded coconut, and melted butter until combined.
  2. 2. Press the mixture into heart-shaped silicone molds to form a thin base layer and chill for 15 minutes.
  3. 3. Beat the cream cheese, powdered sugar, coconut cream, lemon zest, lemon juice, and vanilla until smooth.
  4. 4. In a separate bowl, whip the heavy cream to soft peaks.
  5. 5. Fold the whipped cream into the lemon mixture until light and airy.
  6. 6. Fill the heart molds with the mousse mixture and smooth the tops.
  7. 7. Freeze for at least 3 hours or until firm.
  8. 8. Combine melted white chocolate, condensed milk, coconut oil, and pearl luster dust until glossy.
  9. 9. Unmold the frozen hearts and place on a wire rack.
  10. 10. Pour the pearl glaze evenly over each heart, allowing excess to drip off.
  11. 11. Garnish with toasted coconut flakes and fine lemon zest if desired.
  12. 12. Chill for 20 minutes before serving.

Nutrition

Find it online: https://cheerychop.com/lemon-coconut-cloud-hearts-recipe/