Go Back

Coconut Mousse

A light, creamy, and irresistibly tropical coconut mousse made with simple ingredients. This refreshing chilled dessert is perfect for summer gatherings, dinner parties, holidays, and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
chill time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 Serving
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can 13.5 oz full-fat coconut milk
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon unflavored gelatin
  • 3 tablespoons cold water
  • ½ cup shredded coconut
  • ¼ teaspoon salt
  • Toasted coconut flakes for garnish
  • Fresh mango or pineapple optional
  • Lime zest optional

Equipment

  • Small saucepan
  • Small mixing bowl
  • Large mixing bowl
  • Whisk
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • 6 dessert glasses or ramekins
  • Refrigerator

Method
 

  1. Sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5 minutes.
  2. Pour the coconut milk into a small saucepan and warm it gently over low heat.
  3. Add the softened gelatin and stir until completely dissolved.
  4. Remove the coconut mixture from the heat and allow it to cool to room temperature.
  5. In a large mixing bowl, whip the heavy cream with the powdered sugar, vanilla extract, and salt until soft peaks form.
  6. Gently fold the cooled coconut mixture into the whipped cream.
  7. Fold in the shredded coconut until evenly distributed.
  8. Divide the mousse among six dessert glasses or serving cups.
  9. Cover and refrigerate for at least 3 hours, or until completely set.
  10. Before serving, garnish with toasted coconut flakes.
  11. Add fresh mango, pineapple, or lime zest if desired.
  12. Serve chilled and enjoy.

Notes

  • Use full-fat coconut milk for the creamiest texture and strongest coconut flavor.
  • Make sure the coconut mixture has cooled before folding it into the whipped cream.
  • Fold gently to maintain the light and airy texture.
  • Toasted coconut provides extra flavor and a pleasant crunch.
  • Fresh mango and pineapple pair especially well with coconut.
  • Lime zest can add a bright, refreshing contrast.
  • Keep the mousse refrigerated until ready to serve.
  • For the best quality, enjoy within 2–3 days.