Coconut banana mousse

By Spencer Watts
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  • 3 eggs
  • 1-1/2 cups (350 milliliters) milk
  • 1 cup (240 milliliters) coconut milk
  • 1/2 cup (120 milliliters) sugar
  • 3 tablespoons (45 milliliters) corn starch
  • 4 bananas
  • 2 tablespoons (30 milliliters) honey, to garnish


  1. In two bowls, separate egg yolks and egg whites.
  2. In a medium pot, combine milk, coconut milk, egg yolks, sugar, and cornstarch.
  3. Bring to a slow simmer, whisking constantly; continue to whisk and cook until custard thickens, about four to five minutes.
  4. Remove the custard from heat and pour onto sheet pan, chill in freezer for twenty minutes.
  5. In a bowl, whisk egg whites to stiff peaks, then fold in the chilled custard making a mousse.
  6. Place mousse into serving cups.

To serve:

  1. Slice bananas, layer onto mousse, and garnish with a drizzle of honey immediately before serving.


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