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Dulce de Leche Mousse

Dulce de Leche Mousse
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Serves 4| Hands-On Time: | Total Time:


  • 1/4 cup sweetened shredded coconut
  • 1 cup heavy cream
  • pinch kosher salt
  • 1/4 cup dulce de leche


  1. Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 6 to 8 minutes; let cool.
  2. Meanwhile, with an electric mixer, beat the cream with the salt until soft peaks form. Gently fold in the dulce de leche. Divide the mousse between bowls and chill for at least 45 minutes and up to 8 hours. Sprinkle with the coconut before serving.
By July, 2011

Nutritional Information

  • Per Serving
  • Calories 289
  • Fat 25g
  • Sat Fat 16g
  • Cholesterol 87mg
  • Sodium 90mg
  • Protein 2g
  • Carbohydrate 16g
  • Sugar 12g
  • Fiber 0g
  • Iron 0mg
  • Calcium 90mg
What does this mean? See Nutrition 101 .

Quick Tip

How To: Whip Cream
To create a pretty swirled appearance, fold the dulce de leche into the whipped cream until just combined. Be careful not to overmix it.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.