No-Bake Coconut Ube Mousse with Toasted Macadamia
A light and airy mousse combining creamy ube purple yam and coconut cream, topped with crunchy toasted macadamia nuts for a refreshing tropical dessert. This filipino-inspired desserts (vegetarian) ready in about 20 minutes layers ube halaya (purple yam jam), coconut cream, 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 320 calories and feeds 4, 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.
Ingredients
- 1 cup ube halaya (purple yam jam)
- 1 cup coconut cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/3 cup macadamia nuts
- 2 tbsp toasted shredded coconut
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Place 1 cup of heavy whipping cream in a chilled mixing bowl and whisk on medium-high speed until soft peaks form, about 3-4 minutes.
- Step 2: In another bowl, combine 1 cup ube halaya and 1 cup coconut cream, stirring until smooth and fully incorporated.
- Step 3: Gently fold the whipped cream into the ube and coconut mixture along with 1 tsp vanilla extract and 1/4 cup powdered sugar until light and fluffy.
- Step 4: Roughly chop 1/3 cup macadamia nuts and toast them in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently.
- Step 5: Spoon the mousse into serving glasses, then sprinkle 2 tbsp toasted shredded coconut and the toasted macadamia nuts on top.
- Step 6: Chill in the refrigerator for at least 2 hours before serving to allow the mousse to set and flavors to meld.
Frequently asked questions
How long does No-Bake Coconut Ube Mousse with Toasted Macadamia take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Coconut Ube Mousse with Toasted Macadamia?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Coconut Ube Mousse with Toasted Macadamia?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Coconut Ube Mousse with Toasted Macadamia for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Coconut Ube Mousse with Toasted Macadamia vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
