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Blueberry Coconut Dream Domes with Crystal Finish

Blueberry Coconut Dream Domes with Crystal Finish

Ingredients

Scale
  • For the Blueberry Coconut Mousse:
  • 2 cups blueberry puree
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut cream
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Coconut Center:
  • 1 cup shredded coconut
  • 1/4 cup sweetened condensed milk
  • 1 tbsp coconut cream
  • 1/2 tsp vanilla extract
  • For the Crystal Finish Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Blue food coloring, as needed
  • Edible crystal shimmer dust, as needed
  • For Garnish (optional):
  • Fresh blueberries
  • Toasted coconut flakes

Instructions

  1. 1. Bloom gelatin in cold water and set aside.
  2. 2. Heat blueberry puree, sugar, lemon juice, and vanilla until warm.
  3. 3. Stir in gelatin until dissolved and allow the mixture to cool.
  4. 4. Whip heavy cream to soft peaks and fold together with coconut cream into the blueberry mixture.
  5. 5. Mix shredded coconut, condensed milk, coconut cream, and vanilla until combined.
  6. 6. Roll the coconut mixture into small balls and chill for 20 minutes.
  7. 7. Fill dome molds halfway with blueberry mousse.
  8. 8. Place a coconut ball in the center of each dome and cover with more mousse.
  9. 9. Freeze until completely firm, about 4 hours.
  10. 10. Bloom gelatin in cold water for the glaze.
  11. 11. Heat water, sugar, and condensed milk until smooth.
  12. 12. Remove from heat and stir in gelatin.
  13. 13. Pour over white chocolate and mix until glossy.
  14. 14. Add blue food coloring and crystal shimmer dust.
  15. 15. Cool glaze to a pourable consistency.
  16. 16. Unmold frozen domes and place on a wire rack.
  17. 17. Pour glaze evenly over each dome until fully coated.
  18. 18. Allow the glaze to set for 10–15 minutes.
  19. 19. Garnish with fresh blueberries and toasted coconut flakes.
  20. 20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 330
  • Sugar: 30 g
  • Fat: 18 g
  • Carbohydrates: 39 g
  • Protein: 4 g