Heavenly Tasty Mouth-Watering Cocomisù Recipe For Thanks Giving 2022

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Cocomisù Recipe


THIS IS A TROPICAL VERSION OF TIRAMISÙ. THE LADYFINGERS ARE SOAKED IN A KAHLÚASYRUP AND THEN LAYERED WITH A MASCARPONE FILLING LACED WITH JUST THE RIGHTAMOUNT OF COCO LÓPEZ. YOUR GUESTS WILL SIMPLY BE AMAZED.

Cocomisù Ingredients

  1. Syrup:
  2. 1 cup granulated sugar
  3. 2 cups water
  4. 1¼ cups coconut puree
  5. 1 cup Kahlúa coffee liqueur
  6. Tiramisù:
  7. 30 ladyfingers
  8. 7 sheets gelatin
  9. 1¼ cups coconut puree
  10. 3 pounds mascarpone cheese, softened
  11. 1 pound powdered sugar
  12. 8 egg yolks
  13. 1 cup Coco López cream of coconut
  14. 4 cups heavy cream
  15. 1 cup unsweetened shredded coconut, toasted

How Do You Make Cocomisù: Step By Step

  • To make the syrup, combine the sugar and water in a medium saucepan. Bring to a boil, then remove the pan from the heat and transfer the syrup to a bowl. When it cools off just a little, stir in the coconut puree and Kahlúa.
  • To make the cocomisù, soak each ladyfinger in the syrup, then set it on a sheet pan lined with waxed paper.
  • Soak the sheets of gelatin in cold water until they are soft. Squeeze out the excess water, then combine the gelatin with the coconut puree in a bowl. Set the bowl in a larger bowl filled with hot water so that the gelatin will dissolve.
  • Beat the mascarpone and powdered sugar with an electric mixer until fluffy and smooth. Add the egg yolks, one at a time, beating well after each addition. Stir in the Coco López and the heavy cream. Beat on high speed until the mixture is thick.
  • Add 1 cup of the mascarpone mixture to the coconut-gelatin mixture and stir it in. When the coconut gelatin–mascarpone mixture is well blended, return it to the mascarpone mixture.
  • Beat on medium speed until the mascarpone-gelatin mixture has doubled in volume. Be careful not to overwhip the mixture, as the cheese may break.
  • To assemble the cocomisù, layer a high-sided 9 by 13-inch baking dish with the soaked ladyfingers, about 4 inches deep. Ladle about 11/2 inches of the filling over the cookies. Place another layer of ladyfingers on top, then ladle another layer of the filling.
  • Smooth the top of the cocomisù, then sprinkle with the toasted coconut.
  • Refrigerate until the mixture firms up, and then cut into squares to serve.

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Cocomisù

Jyothy Prakash
THIS IS A TROPICAL VERSION OF TIRAMISÙ. THE LADYFINGERS ARE SOAKED IN A KAHLÚASYRUP AND THEN LAYERED WITH A MASCARPONE FILLING LACED WITH JUST THE RIGHTAMOUNT OF COCO LÓPEZ. YOUR GUESTS WILL SIMPLY BE AMAZED.
Course Dessert Recipes
Servings 15

Ingredients
  

  • Syrup:
  • 1 cup granulated sugar
  • 2 cups water
  • cups coconut puree
  • 1 cup Kahlúa coffee liqueur
  • Tiramisù:
  • 30 ladyfingers
  • 7 sheets gelatin
  • cups coconut puree
  • 3 pounds mascarpone cheese, softened
  • 1 pound powdered sugar
  • 8 egg yolks
  • 1 cup Coco López cream of coconut
  • 4 cups heavy cream
  • 1 cup unsweetened shredded coconut, toasted

Instructions
 

  • To make the syrup,combine the sugar and water in a medium saucepan. Bring to a boil, thenremove the pan from the heat and transfer the syrup to a bowl. When itcools off just a little, stir in the coconut puree and Kahlúa.
  • To make the cocomisù, soak each ladyfinger in the syrup, then set it on a sheetpan lined with waxed paper.
  • Soak the sheets of gelatin in cold water until they are soft. Squeeze out theexcess water, then combine the gelatin with the coconut puree in a bowl. Setthe bowl in a larger bowl filled with hot water so that the gelatin will dissolve.
  • Beat the mascarpone and powdered sugar with an electric mixer until fluffy andsmooth. Add the egg yolks, one at a time, beating well after each addition. Stirin the Coco López and the heavy cream. Beat on high speed until the mixture isthick.
  • Add 1 cup of the mascarpone mixture to the coconut-gelatin mixture and stir itin. When the coconut gelatin–mascarpone mixture is well blended, return it tothe mascarpone mixture.
  • Beat on medium speed until the mascarpone-gelatin mixture has doubled involume. Be careful not to overwhip the mixture, as the cheese may break.
  • To assemble the cocomisù, layer a high-sided 9 by 13-inch baking dish with thesoaked ladyfingers, about 4 inches deep. Ladle about 11/2 inches of the fillingover the cookies. Place another layer of ladyfingers on top, then ladle anotherlayer of the filling.
  • Smooth the top of the cocomisù, then sprinkle with the toasted coconut.
  • Refrigerate until the mixture firms up, and then cut into squares to serve.

Notes

Coconut puree is used most often in Caribbean cooking. Look in Latin American
markets or online if you can’t find it in your local market.
Keyword Cocomisù

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