Easy Joe's Coconut Mousse Cake

1. 1

   For the crust: In a food processor, mix the shredded coconut and pecan cookies.

2. 2

   Slowly add the melted butter.

3. 3

   Place the mixture into a 10-inch springform tin to form the crust.

4. 4

   For the filling: In a mixer, soften the cream cheese and raw cane sugar until smooth.

5. 5

   Slowly add the cream of coconut and rum.

6. 6

   In a small bowl, mix the powdered gelatin and 1/4 cup water until firm and then microwave until it liquefies.

7. 7

   Add the gelatin mixture to the cream cheese mixture.

8. 8

   Add the heavy whipping cream until fully mixed.

9. 9

   Pour into the prepared springform tin.

10. 10

    Chill in the refrigerator for at least 2 hours.

11. 11

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.

12. 12

    The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

* Per serving · 4 servings · Values may vary.

No additional tips available.