Lyndsay's Coconut White Chocolate Cake with Coconut Mousse
INGREDIENTS: Coconut Mousse 1/4 cup cold water 1-1/2 tablespoons unflavored powdered gelatin 1-1/2 cups unsweetened canned coconut milk 1/2 cup (3-1/2 ounces), plus 1 tablespoon granulated sugar, divided 2 teaspoons coconut rum Pinch of fine sea salt 1-1/2 cups heavy cream Coconut Mousse Directions 1. In a small bowl, add cold water and sprinkle gelatin over the top, set aside and let stand for 5 minutes. 2. In a medium saucepan, warm coconut milk, 1/2 cup of sugar, rum and salt until sugar dissolved. Add gelatin and stir to dissolve. Remove from heat, pour mixture into a large bowl and let cool to room temperature, about 15-20 minutes. 3. In the bowl of a stand mixer fitted with a whisk attachment, beat heavy cream to soft peaks on medium speed. Add remaining 1 tablespoon of sugar gradually and beat to medium peaks. Stir 1/4 of the whipped cream into the cooled coconut mixture, then fold in the remaining whipped cream until well combined. Pour coconut mixture into prepared