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Strawberry Coconut Silk Hearts with Pearl Glaze

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Delicate heart-shaped mousse with a strawberry-coconut silk center, biscuit base, and a shimmering pearl glaze.

Ingredients

Scale
  • For the Strawberry Coconut Silk Mousse:
  • 1 cup strawberry puree
  • 3/4 cup coconut cream
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Coconut Cream Center:
  • 3/4 cup mascarpone cheese
  • 2 tbsp coconut cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Pearl Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1 tsp edible pearl luster dust
  • For Garnish (optional):
  • Fresh strawberry slices
  • Toasted coconut flakes
  • Edible pearl sprinkles

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into heart-shaped molds as a thin base layer. Chill for 15 minutes.
  2. 2. Combine mascarpone cheese, coconut cream, powdered sugar, and vanilla extract until smooth.
  3. 3. Spoon into small silicone inserts and freeze until firm.
  4. 4. Bloom gelatin for the mousse in cold water for 5 minutes.
  5. 5. Beat cream cheese, strawberry puree, coconut cream, sugar, and vanilla extract until smooth.
  6. 6. Warm a small portion of the cream and dissolve the gelatin, then mix into the strawberry mixture.
  7. 7. Whip the remaining cream to soft peaks and fold into the mixture.
  8. 8. Fill heart molds halfway with mousse.
  9. 9. Place a frozen coconut cream center into each mold.
  10. 10. Cover with remaining mousse and smooth the tops.
  11. 11. Freeze for at least 6 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract and pearl luster dust, then blend until glossy.
  16. 16. Cool glaze to about 90°F (32°C).
  17. 17. Unmold frozen hearts and place on a wire rack.
  18. 18. Pour the pearl glaze evenly over each heart until fully coated.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with fresh strawberry slices, toasted coconut flakes, and pearl sprinkles.

Nutrition

Find it online: https://cheerychop.com/strawberry-coconut-silk-hearts-recipe/