Pineapple mousse

Whipped Yogurt Mousse with jelly and evaporated milk

Course: Dessert
Cuisine: Cape Malay
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 12
Calories: 194kcal
Author: Razena Schroeder
This refreshing and light but luxurious whipped yogurt mousse is studded with fresh fruits and elevated by the addition of whipped evaporated milk and fresh cream.
Print Recipe


  • 350 ml Evaporated milk approximately 1 can, chilled overnight
  • 160 grams jelly powder approximately 2 packets
  • 250 ml boiling water to dilute the jelly powder
  • 500 ml full cream fruit yoghurt same flavour as the jelly
  • 250 ml whipping cream lightly whipped
  • 250 ml fresh fruit pieces


  • Chill the evaporated milk for 24 hours before making the dessert. The colder the milk the more it will froth.
  • In a heat proof bowl, add the boiled water to the jelly powder and stir constantly to ensure that there are no undissolved granules.
  • Allow the jelly to cool and thicken, about 20 minutes.
  • Using an electric beater with whisk attachment or a stand mixer, whip the ideal milk in a high sided bowl for 10 minutes until light and foamy and doubled in volume.
  • Add the cooled jelly and whisk on high for 2 minutes to combine.
  • Add the yoghurt and fresh cream and fold lightly until everything is mixed through.
  • At this point you may add the chopped fruit and fold through.
  • Decant the mixture into a serving bowl and leave to set in the fridge for at least one hour before decorating with fresh cream and fruit.


Each 80 gram packet of jelly powder should set approximately 2 cups of liquid.
For pineapple mousse only use canned pineapple because the enzymes in raw pineapple will not allow the dessert to set.


Serving: 100g | Calories: 194kcal | Carbohydrates: 19g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 121mg | Potassium: 200mg | Sugar: 17g | Vitamin A: 415IU | Vitamin C: 13.1mg | Calcium: 143mg | Iron: 0.2mg