Inspired by a chilled dessert Chef Maribel encountered on humid afternoons in Bahia, this version features a smooth mousse made with coconut-infused cream, brightened by passion fruit, and finished with toasted cacao nibs for depth and texture.
Nutritional facts
Protein
7g
Carbs
30g
Calories
460kcal
Fat
33g
Ingredients
Coconut Milk, Heavy Cream, Passion Fruit, Pulp, Frozen, Condensed Milk, Cacao Nibs, Honey, Sweetened Coconut Flakes, Gelatin, Kosher Salt
Contains milk.
Reviews
3.4
Based on 25 reviews
to sour
Shar · 09/22/26
JOLANTA · 09/22/26
Katy · 09/18/26
Mathew · 09/17/26
Tasty but would have been better without the cacao nibs—a bit too bitter with the already-tart passion fruit.
Kelly · 09/17/26
Something in there tasted like burnt dried leaves. Was also a bit more heavy than anticipated.
Hong · 09/17/26
Sarah · 09/15/26
Lauren · 09/12/26
A little too tart
Nohemy · 09/10/26
Bruce · 09/08/26
OK, nothing special
Tamara · 09/07/26
Brandon · 09/07/26
Brandon · 09/07/26
Brandon · 09/07/26
Monica · 09/03/26
James · 09/02/26
It’s totally a personal preference but I’m not sure toasted coconut and passion fruit go together. The passion fruit mousse is really good though
Christy · 09/01/26
Jennifer · 08/30/26
texture is a bit tougher than most mousse ive had. Flavor still great
Peter · 08/29/26
texture is more like jello, nothing like mousse, flavor was okay
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
