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Pomegranate Coconut Mousse.


2 cups pomegranate juice (preferably POM wonderful)

3 teaspoons gelatin powder

¼ cup honey

2 cups coconut milk (full fat organic)

½ teaspoons vanilla extract

¾ cup pomegranate arils

4 tablespoons unsweetened coconut flakes


In a medium size bowl, pour ¼ of the cup of the pomegranate juice and sprinkle the gelatin on top. Let IT sit and bloom for a few minutes. While the gelatin is blooming, bring the remaining pomegranate juice and honey to a boil. Add the boiling juice mixture to the gelatin mixture in the bowl and mix well until the gelatin is dissolved. Pour the mixture back into the saucepan to bring to a simmer. Remove the mixture from heat and let it cool to room temperature. Add in the coconut milk and vanilla extract and place it in the fridge until it starts to thicken - for about 30-45 minutes. It should not be thick to the point that it doesn’t pour. Once it starts to set and thicken either mix well by hand or blend until it turns fluffy and has a thicker consistency. Pour into individual serving glasses or bowls and let it set until it’s firm - for about 4 hours. Before serving, top with the coconut flakes and pomegranate arils. Serve chilled.


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