Piña Colada Mousse

1. 1

   Distribute crushed pineapple between 4 - 8 oz serving glasses.

2. 2

   Gently melt gelatin over a double boiling, stirring, until dissolved. Let cool slightly.

3. 3

   Meanwhile, whip egg yolks and sugar until thick and creamy. Stir in coconut cream, pineapple juice, rum and melted gelatin. Whip cream to soft peaks then fold in. Distribute between serving glasses and chill until set.

4. 4

   Decorate with whipped cream and toasted shredded coconut.

* Per serving · 4 servings · Values may vary.

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