Blackberry Coconut Dessert Cups

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Any mousse used in cake making can also be repurposed for dessert cups—whether plastic cups for safe freezer storage, or stainless steel cups and glassware for high-end restaurant presentations. However, since the primary function of a cup is to hold fillings securely, the gelatin content should be reduced by 30%. In some cases, gelatin can be omitted entirely, particularly when the cocoa butter in chocolate provides sufficient structure. In short, leftover fillings work well for dessert cups, but if you're preparing them specifically for this purpose, always reduce the gelatin. These delicious blackberry coconut cups illustrate just that: a luscious coconut mousse with no gelatin, a coconut dacquoise in the macaron style for textural contrast, a tart blackberry coulis that cuts through the richness, and a final billow of blackberry mousse that is airy enough to spoon but sturdy enough to hold a perfect dome. Let's dig into it!

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Preview the recipe

Let the dessert cups thaw in the fridge for 5 hours before enjoying them.

Coconut-Vanilla Mousse

Soak the gelatin sheets in ice water to soften, then drain and squeeze out the excess water. Meanwhile, melt white chocolate over a bain-marie on a gentle heat. Remove from the heat once just melted.
In a saucepan, bring to a quick boil coconut cream and vanilla. Remove from the heat and pour over the melted white chocolate. Blend with the an immersion blender.
Add in the bloomed gelatin, blend and then add the heavy cream. Mix well and refrigerate the coconut mixture overnight to set completely before whipping.

Cup Assembly 1

Whip coconut mousse to soft peaks. Avoid over whipping otherwise it wont spread well into the silicone mold. So, stay close to your stand mixer!
Fill each cup with the coconut mousse to 30% capacity. Refrigerate the mixing bowl for the whipped cream you will need for the blackberry mousse.
Top coconut mousse with a disc of frozen coconut dacquoise.
Warm the blackberry coulis to 86°F (30°C), and pour about 2 tablespoons into each cup (warming the coulis slightly helps create a natural swirl effect). Freeze the unfinished cups and prepare everything needed for the next step: the blackberry mousse.

Blackberry Mousse

Since Soak the gelatin sheets in ice water until softened, then drain and squeeze out the excess water. Heat the blackberry puree with the sugar to about 140°F (60°C). Remove from the heat and whisk in the bloomed gelatin. Transfer the fruit puree to a large bowl and let it cool to 95ºF (32-35°C).
Whip the chilled heavy cream to medium-soft peaks (keep it supple).
Fold the whipped cream into the tempered blackberry puree with the whisk.

Cup Assembly 2

Fill each cup with a fair amount of blackberry mousse.
Smooth the surface with a small offset spatula. Freeze the cups a few hours before glazing or for up to 6 months.

The Finishing Touch

Blackberry coconut dessert cups can be served as is or finished with chocolate spray.
Pipe a dot of red fruit jam or use leftover blackberry insert,
and top with blackberry halves and mint leaves.
Sprinkle some crushed toasted pistachios right before serving if desired. Enjoy!

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