Coconut Mousse

Indulge in the creamy goodness of coconut mousse with this delightful and easy no-bake recipe! Made with simple ingredients like full-fat coconut milk and heavy cream, this light dessert is perfect for impressing family and friends. Learn step-by-step how to create the perfect texture and explore delicious variations like vegan options and tropical fruit pairings.

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Ingredients

1 can (13.5 oz) coconut milk (full-fat)

1/2 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon gelatine powder

3 tablespoons cold water

1/2 teaspoon coconut extract (optional)

Shredded coconut for garnish

Fresh fruit for serving (mango, kiwi, or berries)

Instructions

In a small bowl, combine the gelatine powder and cold water. Let it sit for about 5 minutes until it blooms (it will become jelly-like).

While waiting for the gelatine, pour the coconut milk into a saucepan and add the powdered sugar and vanilla extract. Heat over low heat, stirring gently until the sugar dissolves (do not boil).

Once the coconut mixture is warm, add the bloomed gelatine and stir until fully dissolved. Remove from heat and allow it to cool to room temperature.

In a separate bowl, whip the heavy cream until soft peaks form. If using, add the coconut extract for extra flavor while whipping.

Gently fold the cooled coconut mixture into the whipped cream until combined. Be careful not to deflate the whipped cream too much; the mixture should remain light and airy.

Divide the mousse into serving cups or bowls and refrigerate for at least 4 hours or until set.

When ready to serve, garnish with a sprinkle of shredded coconut and fresh fruit on top for added color and texture.

Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 4-6

Presentation Tips: Serve in clear dessert cups to showcase the beautiful layers. Top with a slice of fresh fruit on the mousse and add a mint leaf for an extra pop of color.