Coconut Yam Mousse

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Coconut Yam Mousse

by Chef Claire Marie Chang

Coconut Yam Mousse, a silky smooth and airy dessert by Chef Claire is the perfect finish to a dinner.

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 20 mins Cook : 25 mins Ready in : 45 mins  Serves : 1-2 Servings


  • 200-210g Fresh Yam, steamed
  • 40g Butter, unsalted
  • 40g Sugar, white
  • 100g Coconut Milk or Coconut Cream for a stronger coconut flavour
  • 150g Dairy Whipping Cream, 35% fat
  • ½ tsp Gelatin, powder
  • *Bloomed in 1 tsp cold water and then dissolved in 2 tsp hot water
  • * Amount can be increase to ¾ tsp depending in liking


  1. Puree the hot steamed yam with sugar and coconut milk. You may also mash by hand for a more textured yam paste.
  2. In a pan, heat butter till melted and bubbly. Add pureed yam mixture and fry for 3-5mins till fragrant. Set aside in the fridge to cool completely.
  3. Whip dairy cream to soft firm peaks.
  4. Add ¼-1/3 of the whipped cream to loosen the cold pureed yam paste.
  5. Fold in the rest of the cream till well combined. Divide into 3 equal portions and set in the fridge.

* Keeps in the fridge up to 3 days.

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