No-Bake Coconut Ube Mousse Cups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and fluffy mousse cups featuring the tropical flavors of coconut and vibrant ube, perfect for a refreshing no-bake dessert. This Filipino-inspired recipe, ready in about 15 minutes, layers purple ube jam, canned coconut milk, heavy whipping cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 6 Filipino cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Sprinkle 1 tbsp unflavored gelatin powder over 3 tbsp cold water in a small bowl and let it bloom for 5 minutes until gelatin absorbs water and swells.
  2. Step 2: Heat 1 cup canned coconut milk in a small saucepan over low heat until steaming but not boiling, about 3-4 minutes. Remove from heat and stir in the bloomed gelatin until completely dissolved.
  3. Step 3: In a large bowl, combine 1 cup purple ube jam and 1/4 cup granulated sugar. Pour the warm coconut milk-gelatin mixture into the ube mixture and whisk until smooth and fully incorporated.
  4. Step 4: In a separate chilled bowl, whip 1 cup heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
  5. Step 5: Gently fold the whipped cream into the ube-coconut mixture in three additions, mixing carefully to maintain the airy texture.
  6. Step 6: Spoon the mousse evenly into 6 small serving cups and refrigerate for at least 4 hours until set and chilled.
  7. Step 7: Before serving, sprinkle each mousse cup with about 1 tbsp toasted shredded coconut for added texture and flavor.

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