Coko Banana Mousse



A delicious escape to the tropics
Don’t indulge in the melancholy of the increasingly cold and gray autumn days, but rather resort to the tropical combination of chocolate, coconut and banana.

When you squeeze the aforementioned flavors into a juicy and delicious cake, it’s hard to hide a smile that happily sneaks up on your sweet-toothed mouth. It consists of a light coconut biscuit made of coconut kisses and chocolate cream with pudding, and whole bananas are hidden in between. At the top, he puts a tuft of chocolate ganache on display.

4 egg whites
120 g coconut flour
160 g of sugar
1 teaspoon Dr. Oetker vanilla aromas

Chocolate cream:
1 bag Dr. Oetker chocolate pudding
400 ml of milk
250 mascarpone cheese
6 leaflets Dr. Oetker gelatin
4 tablespoons Dr. Oetker Sweet Powder
250 ml of sweet cream

300 ml of sweet cream
150 g dark chocolate with 70% or more cocoa
2 tablespoons Dr. Oetker sweet powder
1 teaspoon Dr. Oetker aroma of rum

For secret:
5 bananas

On top of:
2 tablespoons grated coconut

The listed ingredients are intended for a baking pan with a diameter of 24 cm. If you use a baking tray of a different size or shape, you can recalculate the ingredients with the handy Cake Converter.


Beat 4 egg whites and 160 g of sugar into medium-hard snow, and add vanilla aroma while beating.
Add another 120 g of coconut flour with a spatula.
Coat the cake model with butter and spread baking paper on the bottom.
Pour the biscuit mass into it and put it in an oven preheated to 180 ° C for 25-30 minutes.
Chocolate cream:

In a bowl, mix 2 dl of cold milk and a bag of pudding.
Pour the remaining 2 dl of milk into the shrimp and add 4 tablespoons of sweet powder.
Put the shrimp over the fire and bring to a boil.
Set the shrimp aside and stir in the pudding and milk mixture with a whisk.
Burst the shrimp back over the heat and stir happily to thicken the pudding.

Remove the shrimp again and cover the pudding tightly with clear cling film – to prevent this. to form a crust on the surface.
Allow the pudding to cool to room temperature, then mix it with an electric mixer.
Shake 250 g of mascarpone cheese in a large bowl and add the pudding. Honestly electric mix it.
Soak 6 sheets of gelatin in cold water and wait for it to soak. Squeeze them and throw them into the shrimp, which you place over medium heat.
Carefully heat the gelatine to dissolve completely, then mix it with the mixer.
Whip the sweet cream to the whipped cream, then mix it into the cream with a spatula.
Cake construction:

Place the biscuit on the bottom of the cake and tighten the cake ring around it.
Place acetate foil on the inside of the ring.
Pour the cream over the biscuit.
Arrange whole peeled bananas on top of the cream, which you first rub with a slice of lemon or coat with lemon juice.
Pour over the remaining third of the cream and flatten it.

Place the cake in the refrigerator for at least 6 hours, preferably overnight.

Ganache for decoration:

Pour 300 ml of sweet cream into the shrimp and bring to a boil.
Pour boiling cream over 150 g of crushed chocolate.

Add 2 tablespoons of sweet powder and 1 teaspoon of rum flavoring.

Stir to melt the chocolate completely and you get a velvety chocolate mixture.
Cover the ganache with cling film and place it in the fridge for at least 6 hours.
When both the cake and the ganache are at rest, beat the latter until fluffy and put it in a dressing bag.
Sprinkle Ganache over the top of the cake to arrange her chocolate hairstyle.
Return the cake to the refrigerator for 2 hours.
Remove the ring and acetate foil from the cake.
Fry 2 tablespoons of grated coconut in a pan and sprinkle over the top of the cake.

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