Homemade Maria-Mole with Gelatin and Coconut
This homemade maria-mole with gelatin and coconut is a simple, budget-friendly and very light dessert. The unflavored gelatin is hydrated, dissolved in hot water and beaten until it gains volume, then sugar is added and the mixture is beaten again until airy and firm. To finish, the mixture is placed in a pan with shredded coconut and chilled until set, resulting in a soft, sweet and delicious maria-mole.
Equipment
- bowl For hydrating the gelatin before beating.
- spoon For mixing the gelatin with the water.
- Mixer For beating the gelatin until light and airy.
- pan For shaping the maria-mole before chilling.
- spatula For spreading the mixture in the pan.
- refrigerator For setting the maria-mole for about 2 hours.
- knife For cutting the maria-mole into pieces.
- plate For serving the finished dessert.
Ingredients
- 12 g unflavored gelatin
- 5 tablespoons water at room temperature
- 240 ml hot water
- 2 cups sugar
- coconut oil for greasing the pan
- unsweetened flaked coconut to taste
Instructions
- Place the unflavored gelatin in a bowl.
- Add the water at room temperature and mix to hydrate the gelatin.
- Let the gelatin rest for about 1 minute.
- Add the hot water to the hydrated gelatin and mix well until dissolved.
- Transfer the mixture to the mixer.
- Beat until the mixture increases in volume and reaches a pale, airy texture.
- Add the sugar and beat again until the mixture becomes firm, voluminous and reaches the maria-mole texture.
- Grease a pan with a little coconut oil.
- Spread shredded coconut over the bottom of the pan, covering the entire surface.
- Pour the maria-mole mixture into the pan and spread it evenly.
- Cover with more shredded coconut on top.
- Refrigerate for about 2 hours, or until fully set.
- Unmold, cut into pieces and serve.
Video
Notes
Hydrate the gelatin well before adding the hot water to avoid lumps. The water needs to be hot so the gelatin dissolves completely. Beat long enough, because this is what makes the maria-mole light and airy. Use unsweetened shredded coconut if you want to balance the sweetness better. Grease the pan with a small amount of coconut oil or another neutral oil to make unmolding easier.
Nutrition
Calories: 125kcalCarbohydrates: 29gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 8mgPotassium: 20mgFiber: 1gSugar: 27gCalcium: 5mg
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