Coconut and pomegranate compliment each other well. The light flavors make this mousse seem refreshing instead of heavy, but I would still recommend serving it in small quantities.
The curd could be made with a variety of fruit juices, but might turn out too tart or sweet depending on the fruit.
COCONUT POMEGRANATE MOUSSE
1/2 cup pomegranate curd (see recipe below)
1/4 cup coconut milk fat
To gather the coconut milk fat, place a can of full fat coconut milk in the fridge overnight. Open without shaking and skim the solidified fat from the top.
Beat with an electric mixer until thickened and forming soft peaks. Add the pomegranate curd and beat briefly to incorporate.
Serve in small glasses or chocolate cups.
2 Tbsp cornstarch
1 Tbsp sugar
1 1/2 tsp water
1 large egg yolk
Pinch of kosher salt
1 cup unsweetened pomegranate juice
1 Tbsp butter
Whisk the first five ingredients together in a small bowl until smooth.
Place the pomegranate juice in a pot and bring to a bare simmer, over medium-low heat.
Pour about a quarter cup of the hot pomegranate juice into the egg mixture, whisking constantly to combine. Add more hot liquid, a little at a time, whisking, until the egg mixture is very warm to the touch.
Pour the tempered egg mixture into the pot with the remaining hot liquid, whisking constantly. Cook gently, stirring constantly to avoid lumps. If lumps occur, they can be worked out with a stick blender, or strained out with a fine mesh strainer.
Whisk in the cold butter and transfer the mixture to a heat safe vessel to cool.
Recipe from Baking a Moment