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White Chocolate & Tender Coconut Mousse with Wine Poached Plums

This no bake gelatine less White Chocolate & Tender Coconut Mousse with Wine Poached Plums is the perfect dessert to put when you want something fancy yet simple. Takes 30 minutes to put it together and is my go-to recipe for impressing people.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 6 servings


For the Mousse

  • 1 cup chocolate chopped white (I use Lindt)
  • 1/2 cup coconut milk
  • 3/4 cup whipping cream chilled
  • Generous pinch sea salt

For the Wine Poached Plums

  • 1 cup red wine
  • 1/4 cup brown sugar
  • 1 cup plums chopped
  • 1 inch cinnamon stick
  • 1 Star anise
  • Pinch nutmeg freshly grated


  • Peel and chop plums in thin slices. In a heavy bottom pan heat wine, sugar and spices and bring to boil. Add the plums and simmer till the plums are soft. This will take about 10-15 minutes on low heat.
  • Using a double boiler or a in a microwave, melt together white chocolate and coconut milk. Add sea salt, mix well and set aside for cooling
  • In the bowl of your stand mixer whip the cream till it has soft peaks. I use Amul cream and cut the tetra pack horizontally and then drain all the liquid, once the thick cream is left I chill it for 2 hours before whipping. Amul whipping cream works the same way. It also helps if you chill the mixer bowl.
  • Fold in the chocolate and coconut milk mixture gently into the whipped cream taking care that mixture doesn't flat out. Pour in the cups you are going to serve and chill for 1.5 hours. After 1.5 hours, pour the poached plums and chill further for atleast 30 minutes.
  • I like to keep it out for 10 minutes before serving but it's really a compulsion to do so!


PS : This post has been brought to you in association with Big Basket but the recipe and views are solely mine.
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